Best 5 Slow Cooker Peanut Butter Fudge Cake Recipes

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

Steps:

• 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.

SLOW-COOKER HOT FUDGE CAKE

Steps:

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.

SLOW COOKER PEANUT BUTTER FUDGE

Steps:

• Combine sweetened condensed milk and chocolate chips in a slow cooker.
• Cook on Low with lid off, stirring every 10 minutes, until thick, about 50 minutes.
• Turn off slow cooker and stir in peanut butter cups. Pour mixture into a 9x13-inch pan and refrigerate for 2 hours.
• Cut cooled fudge into squares.

PEANUT BUTTER FUDGE CAKE

Steps:

• Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
• Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
• To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.