Ingredients

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1/2 cup whole milk or chocolate milk
• 2 tablespoons canola, peanut or walnut oil
• 1 tablespoon vanilla extract
• 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
• 1/2 cup semisweet chocolate chips
• TOPPING:
• 3 tablespoons unsweetened cocoa powder
• 3/4 cup sugar
• 1 1/2 cups boiling water
• Vanilla ice cream, for serving

Directions

Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.

Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in the cooker.

For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.

To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.

Makes 6 to 8 servings

Source: The Clarion Ledger – Jackson, Ms

Ingredients

• Bottom Layer:
• 1 cup unsifted all-purpose flour
• 2/3 cup sugar
• 1/2 cup coarsely chopped nuts
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup corn oil
• 1 teaspoon vanilla extract
• Top Layer:
• 2/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup boiling water

Directions

Preheat oven to 350F. Grease a 9x9x2-inch baking pan; set aside.

Bottom Layer: In large bowl, stir together flour, sugar, nuts, cocoa, baking powder, and salt. Mix in milk, corn oil, and vanilla. Spread in pan.

Top Layer: In small bowl, mix sugar and cocoa and sprinkle over batter. Pour boiling water over mixture in pan.

Bake 45 minutes. Serve warm or, if you prefer, cold.

Ingredients

• Homemade Frosting:
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup whole milk
• 2 eggs
• 2 cups white sugar
• 1/2 cup sour cream
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 cup water
• 1 stick margarine
• nuts (optional)
• 1 teaspoon vanilla
• 1 pound powdered sugar
• 1/4 cup cocoa
• 6 teaspoons milk
• 1/2 cup margarine

Directions

For the cake:

* In a saucepan over medium heat, bring margarine, water and cocoa to a boil. In a separate bowl, mix flour, salt, sour cream and sugar. Add the hot mixture and stir well. Add eggs. Beat well. Then add milk, soda and vanilla. Pour into a greased cookie sheet pan. Bake at 350 for 25 to 30 minutes. Frost when done.

Makes 8 generous servings.

For the frosting:

1/2 cup margarine

6 teaspoons milk

1/4 cup cocoa

1 pound powdered sugar

1 teaspoon vanilla nuts (optional)

* Heat margarine, milk and cocoa. Cool. Add remaining ingredients and stir till smooth. Frost sheet cake when cool.

Makes enough to cover 9-inch by 13-inch cake.

Ingredients

• 1/2 cup butter, softened
• 2 cups sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 cups chopped peeled tart apples
• BUTTERSCOTCH SAUCE:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/2 cup heavy whipping cream

Directions

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.

Source: Taste of Home

Ingredients

• 2 1/4 cups flour
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp ginger
• 3/4 cup corn oil
• 1 cup sliced almonds
• 1 tsp baking powder
• 1 tsp baking soda
• 1 egg
• 1 cup buttermilk

Directions

Mix flour, brown sugar, granulated sugar, 1 tsp cinnamon, salt, and ginger. Using electric mixer, blend in corn oil. Remove 3/4 cup of the mixture and combine it with the almonds and remaining teaspoon of cinnamon. Mix and set aside. To remaining flour mixture, add baking powder and baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13 x 9 pan. Sprinkle almond mixture over top.

Bake 350 degrees for 35-45 minutes, or until done.
Cut into squares.

Serve hot from the oven