SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE 
I don't normally like this kind of dessert, but YUM!  Really rich so ice cream is a must with it.  Loved how easy it was to prepare and it didn't heat up the kitchen.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

YIELD: SERVES 6

INGREDIENTS

Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips
Topping:
• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

DIRECTIONS

1. Coat a medium round or oval slow cooker with nonstick cooking spray.
2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
5. Serve with vanilla ice cream.