Slow-Cooker Chocolate Peanut Butter Cup Cake

1 cup all-purpose flour 
1 cup sugar (divided. This is important.)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter 
1/2 cup milk 
1 tablespoon canola oil ( I used Grape seed oil)
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water

The Directions.

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.


(I would quadruple the portions and put it in the 6 quart pot. Also, don't let it over cook. There isn't as much of the molten chocolate underneath if you cook it too long).