SLOW-COOKER HOT FUDGE CAKE
A cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. -Marleen Adkins, Placentia, California
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.
Nutrition Facts : Calories 435 calories, Fat 13g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 82g carbohydrate (66g sugars, Fiber 3g fiber), Protein 4g protein.
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Good and fun cake! Made in a slow cooker!
Provided by Christal Kuchera
Categories 100+ Everyday Cooking Recipes Slow Cooker Desserts
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
- Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
- Cover; cook on High until set, 2 to 3 hours.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.4 g, Cholesterol 1.1 mg, Fat 8.4 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 117.8 mg, Sugar 26.7 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
SLOW COOKER PEANUT BUTTER FUDGE
Easy creamy peanut butter fudge made in the slow cooker.
Provided by Elly O'Neill Crouch
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 3h
Yield 24
Number Of Ingredients 3
Steps:
- Combine sweetened condensed milk and chocolate chips in a slow cooker.
- Cook on Low with lid off, stirring every 10 minutes, until thick, about 50 minutes.
- Turn off slow cooker and stir in peanut butter cups. Pour mixture into a 9x13-inch pan and refrigerate for 2 hours.
- Cut cooled fudge into squares.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 20.9 g, Cholesterol 10.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 4.3 g, Sodium 65.3 mg, Sugar 19.4 g
PEANUT BUTTER FUDGE CAKE
Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.
Provided by MARBALET
Categories Desserts Cakes Sheet Cake Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
- Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
- To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 87.1 g, Cholesterol 79.8 mg, Fat 35.4 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 16.2 g, Sodium 393.1 mg, Sugar 67.6 g
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SLOW COOKER PEANUT BUTTER FUDGE RECIPE - MASHED.COM
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Ratings 58Category DessertAuthor Angela LatimerCalories 296 per serving
- Pour the 14-ounce can of sweetened condensed milk into your slow cooker bowl, then add 1/2 cup of peanut butter and 1 1/2 cups of white chocolate chips. Stir and turn your slow cooker onto low to cook uncovered.
- Every 10 minutes (for 40 to 50 minutes total cooking time), stir the peanut butter fudge ingredients in your slow cooker until all of the white chocolate is melted and you have a thick, smooth fudge.
- Prepare a 9x13-inch baking pan by placing a piece of parchment paper lengthwise in the pan (for easy removal). Grease or butter the sides of the pan that are not covered with the parchment paper. (Note that an 8x8-inch pan can also be used for thicker fudge pieces, but the fudge will take longer to set.)
- When thickened, turn the slow cooker off, and stir in the 1 cup of roasted peanuts and 1/2 tablespoon of vanilla extract.
SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE
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4.6/5 (19)Total Time 2 hrs 45 minsCategory Cakes/CupcakesCalories 516 per serving
- In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
- To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the 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 2 ½ hours.
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5/5 (4)Estimated Reading Time 5 minsServings 8
- Stir the flour, 1/2 cup sugar, and baking powder in a large bowl. Add milk, oil, and vanilla and stir until smooth. Stir in the peanut butter.
- Spray a 6 or 7-quart slow cooker with cooking spray. Spread the batter in the bottom of the crockpot. Press Rolos evenly across the top of the batter.
- Whisk 1/2 cup remaining sugar and cocoa powder in a medium bowl. Slowly whisk in the boiling water. Carefully and slowly pour the chocolate water over the top of the cake. Do not stir.
- Cover and cook on High for about 2 hours, or until a toothpick comes out clean. Cool slightly before serving. Serve with ice cream or whipped cream.
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