Fudgy Peanut Butter Cake
“I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it’s slow cooking. My husband and son enjoy the cake with ice cream and nuts on top.” —Bonnie Evans, Norcross, Georgia
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 1-1/2hours |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 1-1/2hours |
Ingredients
- 1/3 cup 2% milk
- 1/4 cup peanut butter
- 1 tbsp canola oil
- 1/2 tsp vanilla extract
- 3/4 cup sugar divided
- 1/2 cup all-purpose flour
- 3/4 tsp baking powder
- 2 tsp baking cocoa
- 1 cup boiling water
- Chocolate or vanilla ice cream optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In 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.
- In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
- Cover and cook on high until a toothpick inserted in the centre comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Recipe Notes
Test Kitchen Tips
- If you want a little extra crunch, feel free to swap out creamy peanut butter for crunchy!
- Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
- Peanut butter lovers can't get enough of these creamy recipes.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
1 piece: 348 calories, 13g fat (3g saturated fat), 3mg cholesterol, 160mg sodium, 55g carbohydrate (39g sugars, 2g fiber), 7g protein.
