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Crock Pot Peanut Butter Cup Cake

 

 

 

 

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So what happens to a girl who loves to bake and temporarily doesn’t have a kitchen? I’m not complaining, really I’m not, because in the end I will have a beautiful new baking kitchen and I can’t wait however….in the meantime…..I decided to try baking in my Crock pot and you know what? This cake came out pretty darn good. And it was super easy to make, even when you have to mix all your ingredients on a card table and wash your dishes in your bathtub:-) If you love the combination of chocolate and peanut butter than this is a win-win-WIN (!) kinda cake for you! What happens is the peanut butter cake, which has the texture of the inside of a peanut butter cup, floats to the top (crazy, right?!) leaving this lovely, delicious under layer of  gooey, yummy chocolate. You’re sold right? Yeah, you should be :-)

 

Crock Pot Peanut Butter Cup Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup sugar (divided)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup creamy or chunky peanut butter
  • 1/2 cup milk, I used vanilla almond milk cause I love it
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon peanut butter flavoring (optional)
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup boiling water
  • 1/4 cup peanut butter (optional but strongly advised cause….it’s good!)

 

Ingredients in their temporary location!

Ingredients in their temporary location!

 

Directions:

Use a 4-quart cooker well coated with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.

In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with the milk, oil, and vanilla, peanut butter flavoring (if you go for it). Stir really, really well to combine.

Spread half the mixture into the bottom of your slow cooker. At this point heat the remaining peanut butter for about 15 seconds in your microwave and pour on top of the spread mixture. Cover with remaining mixture. This additional peanut butter is definitely optional but if you like to really taste your peanut butter than I advise doing this. It’s decadent in a really good way. If you opt out of the additional P.B. go ahead and spread all of the batter in the bottom of your crock pot.

 

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In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and the 1 cup boiling water (and be careful – boiling means boiling!!) Pour this evenly over the peanut butter batter in your cooker.

 

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Cover and cook on high 2 1/2 hours, or until the top has set and an inserted toothpick comes out clean. Tip – Make sure you get your toothpick into the cake, don’t go too far down, underneath the cake is molten chocolate! Let the cake sit uncovered in an unplugged Crock pot for about 20 minutes, then serve warm. But I’m telling you right now that this is just as good cold!! It takes on a delightful density that is yummy and also just so happens to work really well with your morning coffee. Not that I did that or anything:-)

 

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