Slow Cooker Chocolate PB Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 4 tablespoons cocoa powder
04 - 4 teaspoons baking powder
05 - 1 teaspoon salt
06 - 1 cup milk
07 - 4 tablespoons vegetable oil
08 - 2 teaspoons vanilla extract
09 - 1 10 oz bag peanut butter chips

→ For the Topping

10 - 1½ cups packed brown sugar
11 - 8 tablespoons cocoa powder
12 - 3 cups hot water
13 - 1 10 oz bag peanut butter chips

# Instructions:

01 - Coat slow cooker generously with cooking spray.
02 - Whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
03 - Stir in milk, vegetable oil, and vanilla extract until smooth.
04 - Fold in one bag of peanut butter chips.
05 - Spread the batter evenly in the prepared slow cooker.
06 - Mix brown sugar and cocoa powder together. Add hot water and stir until the sugar dissolves.
07 - Pour the mixture over the batter in the slow cooker without stirring. Top with the remaining peanut butter chips.
08 - Cover and cook on HIGH for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean.
09 - Turn off the slow cooker and remove the lid. Let the cake stand for 30 to 40 minutes.
10 - Spoon out portions and serve with the sauce from the bottom of the slow cooker.

# Notes:

01 - Recipe can be halved for a 3-quart slow cooker.
02 - Adjust timing during the first attempt, as slow cookers may vary.
03 - Pairs wonderfully with ice cream.
04 - Cake keeps for 3 to 4 days, refrigerated.

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