February 17th, 2015
Peanut Butter Cup Chocolate Pudding Cake (Crock Pot)
Who says Crock Pots are just for hot and ready dinners? I love knowing this Peanut Butter Cup Chocolate Pudding Cake is waiting for me!!
Serve it up with a scoop of ice cream and forget all about those winter blues.
Crock Pot Peanut Butter Cup Chocolate Pudding Cake
Ingredients
1 cup flour
1 1/4 cup sugar (divided use)
4 tablespoons unsweetened cocoa powder (divided use)
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 cup semisweet chocolate chips
6 Reeses Peanut Butter Cups (3 double packages) more for garnish if desired
1 1/2 cups boiling water
Directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
In a medium bowl, stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, butter, and vanilla; stir just until moistened. Stir in chocolate chips and Reeses Peanut Butter Cups. Spread batter evenly in the prepared cooker.
In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean. NOTE: I used my 6-quart oval crock pot and the cake was ready in 1 1/2 hours. Cooking time will vary with the size of your cooker.
Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and additional Reeses candy pieces if desired. Serves 6-8
Recipe Adapted from BHG
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