Chocolate peanut butter cake with ooey-gooey sauce. If you love chocolate and peanut butter, then this slow cooker cake is calling your name. Serves 6 to 8
YOU WILL NEED:
¼ cup peanut butter (or any nut butter of choice)
1/3 cup water, room temperature
1 large egg, lightly beaten
1 cup boiling water (must be boiling when you use it in the directions)
Open pouch and remove clear bag found inside pouch, set aside
In a medium bowl, empty contents of pouch, add peanut butter, room temperature water and egg. Mix until blended
Pour batter into a well greased 2 to 3-quart slow cooker
In a small clean bowl, empty contents of pouch you removed in step one. Add boiling water and stir well to combine.
Immediately pour mixture on top of your cake mixture in your slow cooker. DO NOT STIR
Cook on HIGH for 2 hours or until a toothpick inserted into the cake comes out nearly clean, a little of the cake may stick to the toothpick
Do not open the lid of the slow cooker while cooking. Allow it to cook closed and check with a toothpick at the 2 hour mark
Scoop into bowls and serve warm
TIPS: If using a larger slow cooker, monitor baking. It will bake faster. We also recommend lining the lid of your slow cooker with paper towel. Paper towel will prevent excess condensation from collecting inside your slow cooker when baking.
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