Combine flour, 1/4 cup of the sugar, sugar substitute, and baking powder in medium bowl. Add milk, oil, and vanilla extract. Mix until smooth. Stir in peanut butter. Pour into 4-quart or larger slow cooker.
Mix remaining 1/4 cup sugar and cocoa in small bowl. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
Cover and cook on high 2 to 3 hours or until wooden pick inserted in center comes out clean. Cool 10 minutes, then turn cake out onto rack. Makes 6 servings.
Per serving- 200 cal, 5 g pro, 30 g carb, 8 g fat, 1.5 g sat fat, 0 mg chol, 2 g fiber, 120 mg sodium.
Originally Submitted
10/23/2010
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