Two of my favorites; chocolate and peanut butter. This cake served with ice cream - delicious!
1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1/2 cup sugar (may use Splenda granulated)
2 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup low-fat milk
2 tbsp coconut oil
1 tsp vanilla extract
3/4 cup peanut butter chips
3/4 cup sugar (may use Splenda Granulated)
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tbsp chopped (unsalted) dry-roasted peanuts
In a mixing bowl combine the flours, 1/2 cup of sugar, 2 tablespoons of cocoa powder, and the baking powder. Add milk, oil, and vanilla extract; stir together until batter is smooth. Stir in the peanut butter chips.
Spray a 3 1/2 to 4-quart crockpot or slow cooker and spread the batter in the bottom of the cooker.
In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder.
Stir the boiling water and the peanut butter together; stir into the sugar/cocoa mixture. Pour mixture evenly over the batter in the cooker.
Place lid on cooker and cook on high for 2 to 2 1/2 hours until a toothpick inserted 1-inch into the center of the cake comes out clean. Turn off cooker and leave lid off and all the cake to stand 30 to 40 minutes to slightly cool.
To serve, spoon pudding into dessert dishes and serve with ice cream for a really tasty treat. Top with some chopped peanuts, if desired.