Hot Fudge Cake with Peanut Butter Sauce
Ingredients
The cake
-
1 ½
cup
brown sugar (unpacked, divided)
-
1
cup
flour
-
¼
cup
unsweetened cocoa powder (divided)
-
3
tablespoons
unsweetened cocoa powder (divided)
-
2
teaspoons
baking powder
-
1
teaspoon
salt
-
½
cup
milk
-
4
tablespoons
melted butter (divided)
-
2
teaspoons
vanilla (divided)
-
¼
cup
white sugar (divided)
-
1 ¾
cups
boiling water
The sauce
-
¼
cup
light corn syrup
-
½
cup
peanut butter
Instructions
- Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.
- Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. Spread in a greased crockpot on high setting.
- Whisk ½ cup brown sugar, 2 tablespoons white sugar, and ¼ cup cocoa powder together. Sprinkle over the batter in the crockpot.
- Pour boiling water over the top without stirring. Let cook for 2 hours.
- For the peanut butter sauce, melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat.
- Once the sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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