fudgy peanut butter cake

• Prep: 10 min. Cook: 1-1/2 hours
• Yield: 4 Servings

10 90 100

Ingredients

• 1/3 cup milk
• 1/4 cup peanut butter
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar, divided
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons baking cocoa
• 1 cup boiling water
• Vanilla ice cream

Directions

• In a large bowl, combine the milk, peanut butter, oil and vanilla, beat until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into peanut butter mixture until blended. Spread evenly into a 1-1/2-qt. slow cooker coated with cooking spray.
• In a small bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir).
• Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of comes out clean. Serve warm with ice cream. Yield: 4 servings.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 serving (1 piece) equals 348 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 160 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.