Slow-Cooker Peanut Butter Fudge Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chunky peanut butter
• 3/4 cup sour cream
• 3 tablespoons butter, melted

• 2 tablespoons boiling water
• 1 cup semisweet chocolate chips
• 1 serving cooking spray
• 3/4 cup whole milk, warmed
• 3/4 cup white sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract  

1. Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.
2. Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.
3. Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.
4. Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.

5. Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

   • Cook's Notes:
   • Cook times can vary widely with different slow cookers, so be sure to keep an eye on your cakes. They also cook faster around the sides. To heat evenly, use oven mitts to lift and rotate the liner 180 degrees about two-thirds of the way through the cook time.
   • The cocoa dissolves faster in warm milk than milk straight out of the fridge.

   mmmmmmmm....now this sounds yummy!!!!