3/4 cup sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/3 cup milk
1/4 cup peanut butter
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa
1 cup boiling water
Vanilla ice cream
In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a 1-1/2-qt. slow cooker coated with cooking spray.
In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 4 servings.
