Crock Pot Peanut Butter Cake Recipe2018-07-13
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 4:00 h
- Ready In : 4:10 h
To cook crock pot peanut butter cake you’ll need the following ingredients: creamy peanut butter, milk, canola oil, vanilla extract, unsweetened coconut powder, boiling water
You may also like Flourless Mocha Mousse Cake:
Crock Pot Flourless Mocha Mousse Cake Recipe
This yummy cake has a light mousse-like texture.
make 8 servings
Ingredients:1/2 cup (125 ml) Dutch-process cocoa, 3/4 cup (180 ml) light brown sugar, 3 tablespoons (45 ml) all-purpose flour, 2 teaspoons (10 ml) instant espresso powder, 1/8 teaspoon salt, 3/4 cup (180 ml) low-fat milk, 1 teaspoon vanilla, 2 oz (60 g) coarsely chopped semi-sweet chocolate, 2 oz (60 g) coarsely chopped bittersweet chocolate, 1 large egg, beaten, 3 egg whites, 1/8 teaspoon cream of tartar, 1/3 cup (80 ml) granulated sugar, cocoa powder for garnish
Instructions: In a medium saucepan, combine cocoa, brown sugar, all-purpose flour, espresso powder, and salt. Whisk until smooth. Cook over medium heat, whisking until hot and sugar dissolved.
Remove the saucepan from the heat. Add the chocolate and whisk until melted. Whisk about 1/2 cup (125 ml) of chocolate mixture into beaten egg, then whisk egg mixture back to saucepan. Remove the saucepan from the heat, set aside and cool to room temperature.
In a medium mixing bowl, combine egg whites and cream of tartar. beat to soft peaks, then beat to stiff peaks, gradually adding sugar. Stir about 1/4 cup (60 ml) of the egg white mixture into the cooled chocolate mixture, then fold the chocolate mixture into remaining egg whites mixture.
Pour batter into greased 7-inch 918.5 cm) springform pan. place on rack in 6-quart (6 L) crock pot. Cover crock pot, placing 3 layers of paper towel under the lid. Cook on high heat setting for 2¼-3¼ hours or until a toothpick inserted in the center of the cake comes out clean.
Crock Pot Peanut Butter Cake Recipe
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (125 ml) creamy peanut butter
- 1/2 cup (125 ml) milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 1 cup (250 ml) boiling water
Grease 4-quart (4 L) slow cooker with nonstick cooking spray.
In a medium mixing bowl, combine all-purpose flour, 1/2 cup sugar, baking powder, and salt. Mix well and set aside.
In a microwave, melt peanut butter for about 30 minutes. Add melted peanut butter along with milk, canola oil and vanila to the reserved mixture. Stir well to combine.
Spread the mixture into greased crock pot.
In a separate bowl, combine the remaining 1/2 cup sugar, cocoa powder, and 1 cup (250 ml) boiling water. Mix well. Pour the mixture evenly over the peanut butter batter in the crock pot.
Cover cooker and cook on high-heat setting for 2-4 hours or until a toothpick inserted in the center of cake comes out clean. Turn off crock pot. Allow the cake to stay uncovered in the crock pot for about 20 minutes.
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This information is per serving.