We’ve been on a roll here with our slow cooker resurgence. We’ve made soup, and brown bread. We’ve gathered more recipes from our friends to try later, and we’ve even made cheesecake. Slow cookers are super versatile, and we’re lovin’ it.
So, what’s up next on our cookerfest menu?
How about another dessert? How about another dessert that includes two of America’s favorite flavors? How about a dessert that’s a peanut butter cake with magic hot fudge topping?
Hey MJ, how about you stop teasing and just get to the recipe?!
Um, sure I can, stomach that. How about you stop being a back seat digestive organ?!
Without any further ado, here’s the recipe for Slow Cooker Peanut Butter Hot Fudge Cake.
In a small bowl or measuring cup, blend together 1/2 cup peanut butter, 1/2 cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. I find placing the whole thing in the microwave for 20 seconds or so makes the blending much easier.
In a large bowl, place 1 cup of King Arthur Unbleached All-Purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Whisk together well, then pour the peanut butter mixture over the top of the dry ingredients.
Mix together to form a thick cake batter. Depending on your peanut butter, your batter may be thick like a quick bread, or thinner like a regular cake batter. I tried both natural and commercial peanut butter, and both will work in the recipe.
If the batter is very thick, add another 2-3 tablespoons of milk to make it more pourable.
Place the batter into a well greased 4 to 6 quart slow cooker.
Now for the chocolate fudge sauce. I used the same bowl to combine 1/2 cup of sugar, 1/4 cup of King Arthur All-Purpose Baking Cocoa and 1 cup of boiling water. It will take a minute to whisk together into a thin chocolate liquid.
Pour this over the top of the peanut butter batter in the crock. DO NOT STIR TOGETHER! Just let the liquid sit on top of the cake.
Cover the cooker and “bake” on high heat for 2 to 3 hours.
Oh lordy, that is no beauty queen cake now is it? BUT it smells divine, like the biggest Reese’s cup in history. Warm peanut butter cake now sits atop a lake of thick chocolate sauce. Little chocolate rivers run all throughout too.
Serve the cake warm right from the crock. Don’t worry about neatness, that’s for other cakes. Scoop up big globs of cake and fudge, and top with vanilla ice cream or whipped cream. Scrape up some more fudge and drizzle it over the top. Grab a spoon and dig in.
This cake is perfect for game day, when you need a little something sweet after all those chicken wings and nachos. It is also perfect for a weeknight dessert. Older kids can mix this up in a jiffy when they arrive home from school, and dessert will be ready by the time you roll home. Now, how’s that for teamwork?
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Would you rather turn on the oven? Check out our other pudding cake recipes.