Crock Pot Peanut Butter Fudge Cake

By: Ally from Ally’s Sweet & Savory Eats

Do you ever get lazy when it comes to baking?

I thought I’d be the very last person to say this…but sometimes I {Mrs. Food Blogger} gets lazy about baking. All those measuring cups, making sure all is exact, having flour everywhere, preheating the oven, using a toothpick to prick every which corner to make sure it is done.I can definitely see why most prefer cooking over baking. It can be a lot of work! Leave one ingredient out and you’ve failed. Miserably.

So while I’m kinda known for my desserts and I do love baking, I’m human and there are times when I just want an easy, simple dessert and doesn’t require much thinking. And it’s summer, so I don’t want to heat up my kitchen. I’m kinda high maintenance aren’t I?

But I found a “cake” that satisfies all these requirements. I’ve tweaked the ingredients multiple times. A bit more peanut butter here, not great measuring of the flour, not quite measuring the cocoa…but you know what? Each times it has turned out.

Crock Pot cakes are often ooey and gooey and those kind of cakes are forgiving. All fudgy and spongy just waiting for a huge dollop on ice cream to be thrown on top. And peanut butter cups {because they were calling my name}.

The whole month of June was HOT here. Pretty much hovering around 90 much of the month, so therefore our air conditioning was on frequently {ugh, I love having the window open}, so the idea of turning on the oven repulsed me a bit. But, I have family members with big sweet tooths so enter in my solution.

Bake a cake in the Crock Pot!

This is a recipe I’ve had for years, but hadn’t made in awhile so it was screaming my name the other day when we all wanted a weekend dessert. Weekend desserts are kinda our ‘thang. I make one on either Saturday or Sunday for something a bit special. And this one was a hit!

This cake HAS to be topped with vanilla ice cream. Just trust me, it has too. The peanut butter cake is gooey with swirls of fudgy goodness and the vanilla ice cream just tops it off. It is lovely warm, straight out of the crock pot, at room temperature later on or reheated the next day.

Keep this recipe taped to the inside of your pantry cupboard door because you will be referring to it often.

Probably more than your waistline wants.

HOW TO MAKE CROCK POT PEANUT BUTTER FUDGE CAKE

Ingredients:

¾ c. sugar

½ c. flour

¾ t. baking powder

½ c. milk

½ c. peanut butter

1 T. coconut oil

½ t. vanilla extract

2 T. cocoa powder

1 c. boiling water

Directions:

1. In a bowl combine ¼ c. of the sugar, flour and baking powder.

2. In another bowl combine the milk, peanut butter, oil and vanilla and whisk together until smooth. Combine this with the dry ingredients, making a thick batter.

3. Spread this batter evenly into a well greased medium-sized, not large, Crock Pot.

4. In the microwave heat the water to a boil, around 3 minutes, then add in the remaining sugar and cocoa powder, whisking to dissolve the sugars. Pour this directly over the cake batter.

5. Cook on high for 1 ½ to 2 hours until spongy and springs back to the touch, it will not be firm.

6. Spoon into bowls while warm {can be kept on the warm setting until ready to serve}, topping with vanilla ice cream.

Crock Pot Peanut Butter Fudge Cake

Scale

Ingredients

¾ c. sugar
½ c. flour
¾ t. baking powder
½ c. milk
½ c. peanut butter
1 T. coconut oil
½ t. vanilla extract
2 T. cocoa powder
1 c. boiling water

Instructions

In a bowl combine ¼ c. of the sugar, flour and baking powder.
In another bowl combine the milk, peanut butter, oil and vanilla and whisk together until smooth. Combine this with the dry ingredients, making a thick batter.
Spread this batter evenly into a well greased medium-sized, not large, Crock Pot.
In the microwave heat the water to a boil, around 3 minutes, then add in the remaining sugar and cocoa powder, whisking to dissolve the sugars. Pour this directly over the cake batter.
Cook on high for 1 ½ to 2 hours until spongy and springs back to the touch, it will not be firm.
Spoon into bowls while warm {can be kept on the warm setting until ready to serve}, topping with vanilla ice cream.