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Gooey Peanut Butter-Chocolate Cake

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Total Time
Prep: 20 min. Cook: 2 hours

By Taste Of Home Editorial Team

Recipe by Lisa Erickson, Ripon, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 19, 2022

Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. —Lisa Erickson, Ripon, Wisconsin

Test Kitchen Approved

Gooey Peanut Butter-Chocolate Cake

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Yield: 8 servings
Prep: 20 min
Cook: 2 hours
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Ingredients

  • 1-3/4 cups sugar, divided
  • 1 cup 2% milk
  • 3/4 cup creamy peanut butter
  • 3 tablespoons canola oil
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa, divided
  • 3 teaspoons baking powder
  • 2 cups boiling water
  • Chopped salted peanuts, optional
Text Ingredients

Directions

  1. In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker.
  2. In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
  3. Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Nutrition Facts

1 serving: 512 calories, 19g fat (3g saturated fat), 2mg cholesterol, 298mg sodium, 79g carbohydrate (48g sugars, 4g fiber), 11g protein.
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