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For me, there is something so welcoming and homey when using the slow cooker. Coming home after hours at work or being at home and smelling something wonderful cooking in the kitchen – without slaving away for hours – is like walking into grandma’s house and knowing you’re going to be happy. Mom’s use of a slow cooker was best with her chili. For some reason, we always had chili in the slow cooker and I still get so excited when I walk into her house and smell that soup.
While she never made a dessert with her slow cooker, I think she may try this one. In most circumstances, I would say, what’s the point of making this in a slow cooker? But recently I was in a hurry to get out of the house to run some errands and didn’t have time to wait on the oven. After a little recipe tweaking, I dumped the batter in the slow cooker and went on my way. A few hours later, I returned to a delicious smelling peanut butter cake, perfectly warm and ready for my bowl. Topped with ice cream, this has become a classic for me.
To make it fitting for Valentine’s Day – which will be celebrated by me eating this whole cake – I mixed in some of my favorite candy. With or without the candy, or holiday for that matter, this cake is the homey hug you have been waiting for.
Watch how to make this peanut butter cake:
Slow Cooker Peanut Butter & Chocolate Candy Cake
- 1 ¼ cups all-purpose flour
- 1 cup white granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ⅓ cup vegetable or corn oil (I prefer grapeseed)
- 2 tbsp melted unsalted butter
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup peanut butter
- 2 cup unwrapped candy (optional)
- Sift the dry ingredients together and set aside.
- In a large bowl or glass measuring cup whisk the oil, butter, eggs, and vanilla.
- Add the peanut butter and whisk until smooth and incorporated.
- Fold in the dry ingredients until no dry streaks remain.
- Fold in candy, reserving ½ cup for topping.
- Prepare a 4-6 quart slow cooker by spraying cooker with baking spray. Press in one 12×15 inch piece of parchment paper, creasing edges so it can lay flat. Spray parchment paper.
- Pour in prepared batter and top with lid. Cook on high 3 ½ to 4 hours. The cake will be set in the middle and a toothpick will come out clean.
- In the last 30 minutes of cooking, top with reserved candy and finish cooking.
- When finished serve warm with ice cream.