Ingredients
1-3/4 cups sugar, divided1 cup 2% milk3/4 cup creamy peanut butter3 tablespoons canola oil2 cups all-purpose flour3/4 cup baking cocoa, divided3 teaspoons baking powder2 cups boiling waterChopped salted peanuts, optional
Preparation
In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker.
In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.
