Hot Fudge Cake with Peanut Butter Sauce

Name: Hot Fudge Cake with Peanut Butter Sauce
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup packed brown sugar; ½ cup milk; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 3 tablespoons unsweetened cocoa powder; ½ cup packed brown sugar; 2 tablespoons granulated white sugar; ¼ cup unsweetened cocoa powder; 1¾ cups boiling water; ¼ cup light corn syrup; 2 tablespoons granulated white sugar; 1 teaspoon vanilla extract; 2 tablespoons melted butter; ½ cup peanut butter

Recipe GLPRdd3f3845321578

Dessert

135 min

399 cal

Servings: 8

Slow Cooker

Oven

SNAP eligible

A decadent slow-cooker chocolate cake that transforms into a warm, fudgy dessert with a rich chocolate layer that forms on top. Topped with a creamy peanut butter sauce, this showstopping dessert combines tender cake with an indulgent sauce for an unforgettable treat.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup packed brown sugar

½ cup milk

2 tablespoons melted butter

1 teaspoon vanilla extract

3 tablespoons unsweetened cocoa powder

½ cup packed brown sugar

2 tablespoons granulated white sugar

¼ cup unsweetened cocoa powder

1¾ cups boiling water

¼ cup light corn syrup

2 tablespoons granulated white sugar

1 teaspoon vanilla extract

2 tablespoons melted butter

½ cup peanut butter

Directions

In a large bowl, whisk together flour, baking powder, salt, 3 tablespoons cocoa powder, and 1 cup brown sugar until well combined.
Add milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract to the dry ingredients. Stir until just combined into a smooth batter.
Pour the batter into a greased slow cooker set to high.
In a small bowl, whisk together ½ cup brown sugar, 2 tablespoons white sugar, and ¼ cup cocoa powder until evenly mixed.
Sprinkle this cocoa-sugar mixture evenly over the batter in the slow cooker. Do not stir.
Slowly pour the boiling water over the top of the mixture without stirring.
Cover and cook on high for 2 hours. The cake will rise and a rich chocolate sauce will form underneath.
While the cake cooks, prepare the peanut butter sauce: In a small saucepan over medium-low heat, combine corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
Stir until the sugar has completely dissolved, about 2-3 minutes.
Add peanut butter and stir continuously until smooth and well blended.
Keep the sauce warm over very low heat until ready to serve.
Spoon warm cake into bowls and drizzle generously with the peanut butter sauce.

Comments

Grocery List Plus Editorial Staff4.75

Every ingredient is a standard pantry or dairy staple available at any Charlotte chain—flour, sugar, cocoa, peanut butter, butter, milk—so no special trips required. At roughly 60 cents per serving, the cost is excellent for a two-layer dessert with warm sauce. The stated 135 minutes is honest: most of that is inactive cooling and chilling, but active hands-on prep and baking time is about 35 minutes, making it weeknight-feasible if you start early. This is a Southern comfort classic that reheats beautifully in the microwave and actually improves as the fudge sauce soaks into the crumb; it's sturdy enough to hold for a day or two, and feeds a crowd without fuss.