Chocolate and Peanut Butter Pudding Cake
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
11/2 teaspoons baking powder
Pinch of salt
1/2 cup whole milk or chocolate milk
2 tablespoons canola, peanut or walnut oil
1 tablespoon vanilla extract
1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
1/2 cup semisweet chocolate chips
3 tablespoons unsweetened cocoa powder
3/4 cup sugar
11/2 cups boiling water
Vanilla ice cream, for serving
Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla.
Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.
Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips.
Spread batter evenly in the cooker.
For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add 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 21/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.
To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.
Per serving, based on 6: 510 calories (36 percent from fat), 21 grams total fat (6 grams saturated), 3 milligrams cholesterol, 75 grams carbohydrates, 10 grams protein, 258 milligrams sodium, 4 grams dietary fiber.