Yesterday at work I decided that I NEEDED something warm, chocolatey, gooey, and delicious. But I didn't want to go to the store. And I found this recipe! Warm- yes. Chocolatey- oh yes. Gooey- mmm. Delicious- yes. Added bonus- PEANUT BUTTER.
So I made this while the soup was simmering and I was sneaky and didn't tell Sam about it. So we had a happy surprise treat a few hours after dinner! I felt very sneaky :)
Anyway this was easy. And delicious. And gooey. And I love it.
Also this would have tasted awesome with vanilla ice-cream. Which I didn't have. So I just poured some cream on it. That was fantastic too. That is a terrible quality picture. I apologize.
- Cake
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ½ cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- ½ cup smooth or chunky peanut butter
- ½ cup semisweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- 1 ½ cups boiling water
- Vanilla ice cream for serving
Topping:
DIRECTIONS
- Coat a medium round or oval slow cooker with nonstick cooking spray.
- In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
- To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
- Turn off the cooker and let it stand, covered for 30 minutes before serving.
- Serve with vanilla ice cream.
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