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Chocolate Peanut Butter Pudding Cake
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tablespoons unsalted dry roasted peanuts -- chopped
vanilla ice cream -- optional
In a mixing bowl stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in the bottom of a greased 3 1/2 or 4 quart slow cooker.
In another mixing bowl, combine the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over the batter in the slow 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 to 40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with vanilla ice cream.
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