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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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2013
Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :) Read More
(12)

Most helpful critical review

Rating: 3 stars
02/17/2013
I tried this the other night and it turned out OK. But it was still very soupy after 1.5 hours on high and the almond extract tends to overpower the peanut butter flavor. If I try it again I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most. Read More
(9)
39 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/11/2013
Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :) Read More
(12)
Rating: 3 stars
02/16/2013
I tried this the other night and it turned out OK. But it was still very soupy after 1.5 hours on high and the almond extract tends to overpower the peanut butter flavor. If I try it again I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most. Read More
(9)
Rating: 5 stars
02/01/2013
This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night! Read More
(6)
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Rating: 5 stars
02/26/2017
I followed the recipe exactly. It was excellent. Lots of sauce in the bottom, nice cake-y top and good flavour throughout. I would make this again in a heartbeat exactly the way it's written with no changes whatsoever. I used a 2.5 Qt crockpot. Read More
(6)
Rating: 5 stars
01/25/2014
This was quite good I followed the recipe exactly except I substituted plain greek yogurt for the sour cream. It's called pudding cake so I expected it would have some degree of gooeyness...Mine was like cake around the outside edges and runny/gooey in the middle. I can see how cooking it longer or decreasing the water may be a good idea for some people as mine was more pudding than cake - but still very tasty! It would've been amazing if I'd had any ice cream to go with it! Read More
(3)
Rating: 3 stars
08/06/2015
The recipe does not indicate what size of slow cooker to use. I'm sure people know not to use the itty bitty 1 quart ones but 'standard' slow cookers can range from 2 quart to 6 quart which will dramatically alter the density and therefore the results. I'm going to try it with my 5 quart cooker tonight and we'll see what happens.:) Read More
(3)
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Rating: 3 stars
02/01/2015
A little dry and not as rich as I hoped. Not difficult to prepare however and the convenience of the slow cooker is wonderful. Will try again but not quite sure how to moisten up. Maybe poke some holes in it before pouring the chocolate mixture to allow it to seep in. Good luck! Read More
(2)
Rating: 4 stars
03/24/2013
Based on other reviews I decreased the water to 1 1/2 cup and it took about 1 hour 45 minutes for the cake to begin to pull away and feel firm. The cake was still plenty moist though I wonder if there would have been more chocolatey gooey goodness in the bottom if I used the full 2 cups of water. I topped the cake with vanilla ice cream which really added to the dessert! Read More
(2)
Rating: 5 stars
01/03/2015
Our oven died and I had to make cake for my husband's birthday. This recipe saved the day. It was delish. I didn't think it was soupy at all. Read More
(2)
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