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cake in white dish with ice cream
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Slow Cooker Caramel Peanut Butter Hot Fudge Cake

This peanut butter hot fudge cake is filled with Rolos and is baked in the slow cooker! There's nothing better than a bowl of this topped with ice cream for a warm and gooey dessert.
Prep Time 20 minutes
Cook Time 2 hours
Servings 8 servings
Author Dorothy Kern

Ingredients

  • 1 cup all purpose flour
  • 1 cup granulated sugar divided
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 3/4 cup peanut butter
  • 15-20 Rolos or similar caramel candy unwrapped
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup boiling water

Instructions

  • Stir the flour, 1/2 cup sugar, and baking powder in a large bowl. Add milk, oil, and vanilla and stir until smooth. Stir in the peanut butter.
  • Spray a 6 or 7-quart slow cooker with cooking spray. Spread the batter in the bottom of the crockpot. Press Rolos evenly across the top of the batter.
  • Whisk 1/2 cup remaining sugar and cocoa powder in a medium bowl. Slowly whisk in the boiling water. Carefully and slowly pour the chocolate water over the top of the cake. Do not stir.
  • Cover and cook on High for about 2 hours, or until a toothpick comes out clean. Cool slightly before serving. Serve with ice cream or whipped cream.
  • Note: all slow cookers cook differently. My crockpot has a “High 6 hour” setting, which is what I used. Be sure to check on your cake after 1 1/2 hours and it may take up to 3 hours, depending on how your machine cooks.