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Categories:
Cake all-purpose sugar substitute sugar baking powder cocoa canola oil non fat vanilla butter white chocolate chips peanut butter sugar cocoa boiling water
Viewed: 57 - Published at: 3 months agoIngredients
- FOR THE CAKE:
- 1 cup All-purpose Flour
- 2 Tablespoons Granulated Sugar Substitute
- 2 Tablespoons Sugar
- 1-1/2 teaspoon Baking Powder
- 2-1/2 Tablespoons Unsweetened Cocoa Powder
- 2 Tablespoons Canola Oil
- 1/2 cups Non-fat Milk
- 2 teaspoons Vanilla Extract
- 1/3 cups Peanut Butter Chips
- 1/3 cups White Chocolate Chips
- 3 Tablespoons Creamy Peanut Butter
- FOR THE SAUCE:
- 1/4 cups Granulated Sugar Substitute
- 1/2 cups Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- 1-1/2 cup Boiling Water
Method
- 1. Spray the inside of a 3 1/2 - 4 quart slow cooker with non-stick cooking spray.
- 2. For the cake: In a medium-sized bowl, stir together flour, sugar substitute, sugar, baking powder, and cocoa. Add in the oil, milk, and vanilla. Stir until just combined. Stir in the peanut butter chips and white chocolate chips until evenly distributed. Batter will seem thicker than a normal cake batter.
- 3. Spread batter evenly into bottom of slow cooker. Put the peanut butter into a small microwave-safe dish. Melt the peanut butter for 30 seconds in the microwave. Drizzle melted peanut butter over the top of the batter and gently swirl it in with a knife.
- 4. In another bowl, stir together the sauce ingredients. Slowly stir until sugar is dissolved. Carefully pour hot water mixture over the top of the batter.
- 5. Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Remove crock from slow cooker (if this is possible with your crockpot), and cool uncovered on a wire rack for 20 minutes.
- 6. Spoon dessert into bowls and serve with your favorite frozen yogurt or ice cream. Store leftovers in the refrigerator.
