I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Saturday, October 22, 2011
Crock Pot Peanut Butter Fudge Cake
1/3 cup 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
Directions
In a large bowl, combine the milk, peanut butter, oil and vanilla, beat until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into peanut butter mixture until blended. Spread evenly into a 1-1/2-qt. slow cooker coated with cooking spray.
In a small bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of comes out clean. Serve warm with ice cream. Yield: 4 servings.
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