Ingredients2 h servings 608 cals
- Whisk together flour, brown sugar, baking powder, baking soda, and salt in a bowl. Whisk together peanut butter, sour cream, butter, and boiling water in a large bowl (mixture will be very thick). Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips.
- Generously coat a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
- Whisk together white sugar, cocoa powder, milk, and vanilla in a small bowl until smooth. Pour over batter.
- Cover and cook on High until sides of cake begin to pull away from ceramic liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.
Per Serving: 608 calories; 32.5 g fat; 74.7 g carbohydrates; 13.4 g protein; 23 mg cholesterol; 507 mg sodium. Full nutrition
ReviewsRead all reviews 5
“Fudge cake” is an appropriate name for this recipe as it gets cakey around the sides and fudgey in the middle, which I loved! Amazing with ice cream!
I may have cooked it about 5 minutes too long! Flavor was great, great with butter pecan ice cream.