Gooey Peanut Butter-Chocolate Cake

• 1-3/4 cups sugar, divided
• 1 cup 2% milk
• 3/4 cup creamy peanut butter
• 3 tablespoons canola oil
• 2 cups all-purpose flour
• 3/4 cup baking cocoa, divided
• 3 teaspoons baking powder
• 2 cups boiling water
• Chopped salted peanuts, optional

1. 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.
2. In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir).
3. 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.

sugar, milk, peanut butter, canola oil, flour, baking cocoa, baking powder, boiling water, peanuts

Taken from www.tasteofhome.com/recipes/gooey-peanut-butter-chocolate-cake/ (may not work)