• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 1/2 cup smooth or chunky peanut butter
• 1/2 cup semisweet chocolate chips

Chocolate Pudding Topping:

• 3 tablespoons unsweetened cocoa powder
• 3/4 cup sugar
• 1 1/2 cups boiling water
• Vanilla ice cream for serving

Grease a medium-sized crockpot. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, and salt, then dig a little well in the center of the dry goods.

Add the milk, oil, and vanilla into the well, then stir together until smooth.

Stir in the peanut butter – if desired, you can microwave it for a few seconds first to make it a bit easier to stir. Stir in the chocolate chips, then transfer to the crockpot and spread evenly.

In a small bowl, combine the cocoa and sugar for the topping. Pour in the boiling water and whisk until smooth.

Gently pour over the cake batter, so it doesn’t mix in. Cover the crockpot and cook on high until the top is set, 2 – 2 1/2 hours. Turn off the heat and let stand, covered, for 30 minutes, then serve with some vanilla ice cream. The ‘pudding’ made by just the cocoa powder, sugar, and water is surprisingly delicious as a topping!

It’s not as dry in real life as it looks in this photo! The ‘pudding’ isn’t just around the edges how it kind of looks.

Crockpot Hot Fudge Peanut Butter Pudding Cake

From Mel’s Kitchen Cafe.

Cake:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 1/2 cup smooth or chunky peanut butter
• 1/2 cup semisweet chocolate chips

Chocolate Pudding Topping:

• 3 tablespoons unsweetened cocoa powder
• 3/4 cup sugar
• 1 1/2 cups boiling water
• Vanilla ice cream for serving

Grease a medium-sized crockpot. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder, and salt, then dig a little well in the center of the dry goods. Add the milk, oil, and vanilla into the well, then stir together until smooth. Stir in the peanut butter. Stir in the chocolate chips, then transfer to the crockpot and spread evenly.

In a small bowl, combine the cocoa and sugar for the topping. Pour in the boiling water and whisk until smooth. Gently pour over the cake batter, so it doesn’t mix in. Cover the crockpot and cook on high until the top is set, 2 – 2 1/2 hours. Turn off the heat and let stand, covered, for 30 minutes, then serve with some vanilla ice cream.