Instructions:

Peanut Butter and Hot Fudge Pudding Cake

1/2 cup all-purpose flour
3/4 cup granulated sugar, divided
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1/4 cup peanut butter
3 tablespoons unsweetened cocoa
1 cup boiling water

In a bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla extract; stir until smooth. Mix in peanut butter. Pour into a 3 1/2-quart crockpot.

In same mixing bowl, stir together remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour mixture over batter in cooker. DO NO STIR.

Cover and cook on HIGH for 2 to 3 hours or until a wooden pick inserted comes out clean.

Serve warm with vanilla ice cream, hot fudge sauce and nuts.