1/3 cup whole milk
1/4 cup peanut butter
1 tablespoon canola oil
1/2 teaspoon vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2 tablespoons baking cocoa
1 cup boiling water
Vanilla ice cream
1In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray.
2In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
3Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm with ice cream.
Reduced-fat peanut butter is not recommended for this recipe.
I clipped this cake recipe from a newspaper years ago. The house smells great while it's cooking. My husband and son enjoy this slow-cooked dessert with vanilla ice cream and nuts on top.
Prep: 10 min. Cook: 1-1/2 hours
Makes 4 servings