Triple Chocolate Peanut Butter Pudding Cake Crock Pot Recipes

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
• Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
• Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
• Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

Steps:

• Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
• In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
• Add chocolate milk, oil and vanilla. Stir until batter is smooth.
• Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
• Spread evenly in the bottom of the prepared slow cooker.
• Combine the 3/4 c sugar and 2 T cocoa powder.
• Gradually stir in the boiling water.
• Pour mixture evenly over batter in slow cooker.
• Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
• Let stand in cooker 30-40 minutes to cool slightly before serving.
• To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, beat cake mix, water, melted butter, eggs, vanilla and pudding mix with electric mixer on medium speed until smooth. Pour batter into slow cooker.
• Fold frosting into batter in slow cooker with spoon, leaving ribbons of frosting running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon hot cake from slow cooker, and top with scoops of ice cream.

Steps:

• Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
• In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.

Steps:

• Mix flour, 3/4 cup brown sugar, baking powder and salt.
• Add milk, peanut butter, oil and vanilla.
• Mix on medium speed 3 minutes.
• Spread into greased 8 x 8 inch baking pan.
• Sprinkle remaning 1/2 cup brown sugar over top.
• Carefully pour hot water over the top.
• (Do not stir).
• Bake at 350 for 45 minutes.