Rating: 4 stars 3.8
40 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the inside of a slow cooker with cooking spray.

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  • 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.

Nutrition Facts

327 calories; protein 8.1g; carbohydrates 38.8g; fat 17.3g; cholesterol 14mg; sodium 278.4mg. Full Nutrition
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