Ingredients:

1 c all-purpose flour
1/2 c sugar
2 Tb unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 c milk
2 Tb cooking oil
1 tsp vanilla
3/4 c peanut butter flavored pieces
3/4 c sugar
1/4 c unsweetened cocoa powder
2 c boiling water
1/2 c chunky peanut butter
2 Tb chopped unsalted dry-roasted peanuts

Instructions:

Mix together flour, the 1/2 cup sugar, the 2 T cocoa powder, and baking powder in a large mixing bowl. Then add the milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa powder. Stir together boiling water and peanut buter; stir into cocoa mixture. Pour evenly over batter in the crock pot. Cover and cook on high for 2-2 1/2 hours or until toothpick inserted 1 inch into center comes out clean. Let stand uncovered, for 30-40 minutes to cool slightly.

To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Yields: 6 - 8 servings

Source: Better Homes and Gardens, "New Flavors from your Crockery Cooker."

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