This Crock Pot Hot Fudge Peanut Butter Cake is the perfect chocolate and peanut butter dessert recipe. The result is much like a chocolate lava cake with an added layer of peanut butter chips to make it even more decadent.
One of the reasons I love GP is that I can oftentimes find great recipes from cooks I recognize in their pages. Case in point my friend Marsha over on Better Baker submitted this recipe for Crock Pot Hot Fudge Peanut Butter Cake and I just knew I HAD to try it. Marsha is a fabulous cook and baker and I have yet to have one of her recipes that I haven’t just fallen head over heels in love with… so, it was a given that we would be making this ASAP.
Check out this video of Mikey making this in our Casserole Crock. (Note: I have since made it in our 6 qt Ninja Slow Cooker and I actually preferred it in the 6 qt over the casserole crock this time.)
Like I said we liked it so much we have since made it a couple times! I am telling you, Marsha never let’s me down. I would highly recommend checking out her site. You will find all kinds of deliciousness like…
German Chocolate Brownie Bites
Crock Pot Hot Fudge Peanut Butter Cake Recipe
Note: Scroll to the bottom of this post for a printable recipe.
Ingredients for Crock Pot Hot Fudge Peanut Butter Cake
1 cup all-purpose flour
1.5 cups brown sugar packed and divided
6 Tablespoons baking cocoa divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons butter melted
1/2 teaspoon vanilla
1.5 cups peanut butter chips
1.75 cups boiling water
Garnish: ice cream
How to Make Hot Fudge Peanut Butter Cake in a Slow Cooker
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Spray 6 qt slow cooker with baking spray.
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In a bowl mix together flour, 1 cup brown sugar, 3 T cocoa, baking powder and salt.
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In a different bowl combine milk, butter and vanilla.
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Combine the two bowls of wet and dry ingredients until they are just combined and then spread in the crock.
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Sprinkle peanut butter chips evenly over the top of the batter.
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Combine remaining ingredients with the boiling water and stir until dissolved.
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Pour over the top of the batter and do not stir.
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Place paper towels over the top of the crock and place lid on top.
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Cook on high for 1 to 4 hours until cake is set and sauce on the edges is bubbly.
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Spoon out into bowls and serve with ice cream.
Crock Pot Hot Fudge Peanut Butter Cake Notes
- Like I said before, Mikey made this in the casserole crock with success, but then we made it again in a 6 qt Ninja Slow Cooker and we loved how it crocked up even thicker and more evenly than the casserole crock.
- “Baking” times varied GREATLY depending on the slow cooker we used. The casserole crock took about 3.5 hours while our 6 qt only took 90 minutes! So, like we always say make sure to try this for the first time when you have time to watch it and adjust your time.
- This cake turns out to be a lot like a lava cake that you spoon out, not a traditional cake that you cut slices off to serve.
- Recipe found in Busy Day Slow Cooking Cookbook by Marsha from Better Baker.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Hot Fudge Peanut Butter Cake
Ingredients
- 1 cup all purpose flour
- 1.5 cups brown sugar packed and divided
- 6 tablespoons baking cocoa divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla
- 1.5 cups peanut butter chips
- 1.75 cups boiling water
- ice cream Garnish
Instructions
- Spray 6 qt slow cooker with baking spray.
- In a bowl mix together flour, 1 cup brown sugar, 3 T cocoa, baking powder and salt.
- In a different bowl combine milk, butter and vanilla.
- Combine the two bowls of wet and dry ingredients until they are just combined and then spread in the crock.
- Sprinkle peanut butter chips evenly over the top of the batter.
- Combine remaining ingredients with the boiling water and stir until dissolved.
- Pour over the top of the batter and do not stir.
- Place paper towels over the top of the crock and place lid on top.
- Cook on high for 1 to 4 hours until cake is set and sauce on the edges is bubbly.
- Spoon out into bowls and serve with ice cream.
Notes
- Like I said before, Mikey made this in the casserole crock with success, but then we made it again in a 6 qt Ninja Slow Cooker and we loved how it crocked up even thicker and more evenly than the casserole crock.
- "Baking" times varied GREATLY depending on the slow cooker we used. The casserole crock took about 3.5 hours while our 6 qt only took 90 minutes! So, like we always say make sure to try this for the first time when you have time to watch it and adjust your time.
- This cake turns out to be a lot like a lava cake that you spoon out, not a traditional cake that you cut slices off to serve.
- Recipe found in Busy Day Slow Cooking Cookbook by Marsha from Better Baker.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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I am completely lost. It says to combine the boiling water with “remaining ingredients”. What remaining ingredients?? Am I crazy, or are they all already in the crock pot, according to the recipe??
Hi Sue-
The ingredient list says that some of the ingredients are “divided”. That typically means you will use part of that ingredient in one step and another part in another step. In the instructions, you will see that only part of the brown sugar and cocoa are used in step 2. The remainder of the brown sugar and cocoa are used in step 6. Hope that helps. Enjoy!
OH.MY.GOODNESS!!I’m wiping away the tesrs. Thanks for all the features in this awesome post. As I began reading your post..I thought I must send you a note and ask if this was my recipe. :-)(Being in FL I don’t have a copy of my book yet!!). Thanks for sharing some of my blog recipes as well..GREAT CHOICES I MIGHT ADD. 😀 You are a dear..thanks and thanks again. I will be making some of YOUR recipes after we’re home. Hope to meet you face to face one day. XO
Thank YOU for putting the recipe in that book! That cake was absolutely delicious! It’s a new favorite ’round these parts 😉
Can’t wait to see what else they feature of yours!