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.