Crockpot Chocolate Peanut Butter Pudding Cake

Crockpot Chocolate Peanut Butter Pudding Cake


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Cake in your crockpot? Couldn't be easier!

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Serving Size / Yield

5 servings


  • 1 C. all-purpose flour
  • 1/2 C. sugar
  • 2 Tbs. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 C. milk
  • 2 Tbs. cooking oil
  • 1 tsp. vanilla
  • 3/4 C. peanut butter-flavored pieces
  • 3/4 C. sugar
  • 1/4 C. unsweetened cocoa powder
  • 2 C. boiling water
  • 1/2 C. chunky peanut butter
  • 2 Tbs. chopped unsalted dry-roasted peanuts
  • Vanilla ice cream (optional)

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In a mixing bowl stir together flour, the 1/2 C. sugar, the 2 Tbs. cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of a greased 3 1/2- or 4-quart crockery cooker.

In another mixing bowl combine the 3/4 C. sugar and the 1/4 C. cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the crockery cooker. Cover; cook on high-heat setting for 2-2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand, uncovered, for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Yield: 8 servings

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