This recipe was EASY and delicious! Originally inspired by Mel’s Kitchen Cafe, I modified it a bit for more peanut-butteryness. The next time I make it, I’m going to make a peanut butter sauce for the top. I’ve included the recipe for it as well. Enjoy!
Ingredients for the cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 cup white sugar
1.5 teaspoons baking powder
dash of salt
1/2 cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
1/2 cup smooth peanut butter
1/2 cup semisweet chocolate or peanut butter chips (or a combination of the two)
about a dozen mini peanut butter cups
Ingredients for the sauce:
3 tablespoons unsweetened cocoa powder
3/4 cup sugar
1.5 cups boiling water
1.) Spray a medium crock pot with cooking spray to prep. Mix the dry ingredients (flour, cocoa, sugar, baking powder, and salt) together.
2.) Mix milk, oil, and vanilla extract together. Make a well in the middle of the dry mix, and pour milk mixture into it. Combine with hand blender; it will be thick!
3.) Add peanut butter and mix well. Then add chocolate chips and peanut butter cups; mix well.
4.) Spread the cake mixture into the bottom of the crock pot.
5.) Making sure that the water is boiling, prepare the sauce by adding the sugar and cocoa to the water. Mix well, and pour over the cake mixture in the crock pot. DO NOT stir the chocolate sauce into the cake mix!
6.) Cover and cook on HIGH for approximately two hours. DO NOT cook for longer than 2.5 hours, or your dessert will be dry and take on a burnt flavor. Serve warm with ice cream.
Peanut Butter Sauce:
1 cup heavy whipping cream
1/2 cup sugar
1/2 cup light Karo syrup
1/2 stick butter
1 teaspoon vanilla
1 cup creamy peanut butter
1.) Combine all ingredients except peanut butter in a saucepan over medium heat. Stir constantly until sugar is dissolved.
2.) Let the mixture cool completely then add the peanut butter and stir well.