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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup milk - 1/4 cup unsalted butter, melted - 1/4 cup creamy peanut butter - 1 teaspoon vanilla extract - 1 cup chocolate chips - 1 cup hot water - 1/2 cup chopped peanuts (optional, for topping) - Ice cream or whipped cream (for serving) Making this cake is simple. First, gather all your ingredients. You will need flour, sugar, cocoa powder, baking powder, and salt. These dry ingredients form the base of the cake. Next, grab some milk, melted butter, peanut butter, and vanilla extract. These wet ingredients add flavor and moisture. Chocolate chips are a must for that rich, gooey center. The hot water is key; it helps create that fudge layer underneath. You can add chopped peanuts on top for a nice crunch, but that is optional. Finally, don’t forget ice cream or whipped cream for serving. This cake is best warm, and a scoop of ice cream or a dollop of whipped cream makes it even better. Now that you have everything, you are ready to create this delicious dish! - Whisking dry ingredients: First, grab a large bowl. Add 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk them well until they blend together. This mix will give your cake a great base. - Mixing wet ingredients: In another bowl, combine 1/2 cup of milk, 1/4 cup of melted unsalted butter, 1/4 cup of creamy peanut butter, and 1 teaspoon of vanilla extract. Mix these ingredients until smooth. This will add richness to your cake. - Pouring wet into dry: Now, take your wet mix and pour it into the dry mix. Stir gently until combined, but don't overmix. You want a nice, thick batter. - Incorporating chocolate chips: Fold in 1 cup of chocolate chips. These will melt and create a gooey texture, making each bite special. - Transferring to slow cooker: Transfer the batter into your slow cooker. Spread it evenly so it cooks nicely. - Adding hot water: Carefully pour 1 cup of hot water over the batter. Do not stir! The water will sink and create a fudge layer underneath while the cake rises above. - Cooking time and tips: Cover your slow cooker with a lid. Set it to low and cook for 2 to 2.5 hours. Check for doneness by seeing if the top is set but still fudgy in the center. After cooking, let it rest for 15 minutes before you dig in. Enjoy your warm treat! How to know when it's done Check the cake at 2 hours using a toothpick. It should come out clean or with a few moist crumbs. The center should be fudgy but not wet. If it looks too soft, give it a little more time. Importance of letting it rest Let the cake rest for 15 minutes after cooking. This helps the layers set and makes it easier to serve. If you cut it too soon, it can fall apart. Patience pays off! Best toppings for peanut butter cake Chopped peanuts are a great topping. They add crunch and flavor. You can also sprinkle some extra chocolate chips on top for more sweetness. Pairing with ice cream or whipped cream Serving this cake with ice cream is a must. A scoop of vanilla ice cream balances the rich chocolate. Whipped cream is another tasty option. It adds lightness to each bite. Recommended slow cooker models I recommend a 6-quart slow cooker for this recipe. It cooks evenly and holds enough batter. Brands like Crock-Pot and Hamilton Beach are great choices. Baking supplies for the recipe You’ll need measuring cups, a mixing bowl, and a whisk. A spatula helps to mix and spread the batter. Don't forget to have a toothpick ready for testing! {{image_2}} If you want to make the cake gluten-free, swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. This keeps the texture soft and moist. For a dairy-free option, use almond milk or oat milk instead of regular milk. You can also switch the unsalted butter for coconut oil. This way, everyone can enjoy the cake! You can add fun mix-ins to boost flavor. Try chopped nuts like walnuts or pecans for a nice crunch. A splash of vanilla extract can make it even richer. If you love chocolate, stick with chocolate chips. However, if you want a twist, consider using white chocolate chips. They add a sweet, creamy taste that pairs well with peanut butter. To serve this cake, use fun dishes like clear glass bowls. This shows off the fudgy layers and toppings. Top with a scoop of ice cream or whipped cream for a tasty finish. You could also sprinkle some chopped peanuts on top for extra crunch. Enjoy every bite! To keep your Slow Cooker Peanut Butter Hot Fudge Cake fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for best results. This will help keep the cake moist and tasty. If you have more cake than you can eat, freezing is a great option. Cut the cake into slices. Wrap each slice in plastic wrap, then in aluminum foil. Place the wrapped slices in a freezer bag. This way, you can enjoy it later! When it’s time to enjoy your cake again, reheating is easy. Take a slice from the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, place the slice on a microwave-safe plate. Heat it for about 20 to 30 seconds. This warms it nicely without drying it out. If you want it warm and gooey, you can add a scoop of ice cream on top while warming. In the fridge, your cake will last about 3 to 5 days. Keep an eye on it for any signs of spoilage. If frozen, it can last up to 3 months. Just remember to check if it still tastes good after thawing. Enjoy your delicious cake! Yes, you can! If you want a change, try almond or cashew butter. Both work well in this recipe. They add a unique flavor and keep the cake moist. Just remember, the taste will shift a bit with each nut butter. If you're allergic to nuts, use sun butter instead. It gives a similar texture and keeps it nut-free. Look for a few signs. The top should look firm and not shiny. You can insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. Remember, the cake should be fudgy, not dry. If it jiggles a bit in the center, that’s okay. It will set as it cools. Absolutely! Doubling the recipe is easy. Just double each ingredient and use a larger slow cooker. Keep an eye on the cooking time. It may take a bit longer to cook through. Check for doneness as usual. If you have a big crowd, this cake is sure to impress! You now know how to make a delicious slow cooker peanut butter cake. We covered the ingredients, preparation steps, and cooking tips. Plus, I shared variations, storage info, and answers to common questions. This recipe is easy and fun, perfect for any occasion. Remember, you can customize it to match your taste. So grab your slow cooker and enjoy this treat with friends or family. Your dessert game just got way better!

Slow Cooker Peanut Butter Hot Fudge Cake

Indulge in the ultimate dessert with this Slow Cooker Peanut Butter Hot Fudge Cake! This easy recipe combines rich chocolate and creamy peanut butter for a decadent treat that's perfect for any occasion. In just 10 minutes of prep, you’ll create a fudgy delight that cooks itself. Serve it warm with ice cream and enjoy every bite! Click to discover the full recipe and bring this delicious masterpiece to your table!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup unsalted butter, melted

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 cup chocolate chips

1 cup hot water

1/2 cup chopped peanuts (optional, for topping)

Ice cream or whipped cream (for serving)

Instructions
 

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

    In another bowl, combine the milk, melted butter, peanut butter, and vanilla extract. Mix until smooth.

      Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.

        Transfer the batter to the slow cooker, spreading it evenly.

          Carefully pour the hot water over the batter in the slow cooker (do not stir!). The water will form a fudge layer underneath while the cake cooks on top.

            Cover the slow cooker with a lid and cook on low for 2 to 2.5 hours, or until the cake is set but still fudgy in the center.

              Once done, turn off the slow cooker and let the cake rest for 15 minutes before serving.

                Serve warm, topped with chopped peanuts and a scoop of ice cream or dollop of whipped cream if desired.

                  Prep Time: 10 minutes | Total Time: 2 hours 45 minutes | Servings: 6-8