Slow Cooked Dessert : Its National Carmel Day
- 1 cup all purpose flour
- 1 cup granulated sugar divided
- 1 teaspoon baking powder
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 3/4 cup peanut butter
- 15-20 Rolos or similar caramel candy unwrapped
- 3 tablespoons unsweetened cocoa powder
- 1 cup boiling water
- Stir the flour, ½ cup sugar, and baking powder in a large bowl. Add milk, oil, and vanilla and stir until smooth. Stir in the peanut butter.
- Spray a 6 or 7-quart slow cooker with cooking spray. Spread the batter in the bottom of the crockpot. Press Rolos evenly across the top of the batter.
- Whisk ½ cup remaining sugar and cocoa powder in a medium bowl. Slowly whisk in the boiling water. Carefully and slowly pour the chocolate water over the top of the cake. Do not stir.
- Cover and cook on High for about 2 hours, or until a toothpick comes out clean. Cool slightly before serving. Serve with ice cream or whipped cream.
- Note: all slow cookers cook differently. My crockpot has a “High 6 hour” setting, which is what I used. Be sure to check on your cake after 1 ½ hours and it may take up to 3 hours, depending on how your machine cooks.
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