Slow Cooker Peanut Butter Cup Cake

from A Year of Slow Cooking

I haven't tried it yet, but sure to be one of Sam's favorites!

Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water

Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.