Triple-Chocolate and Peanut Butter Pudding Cake

1 cup all-purpose flour
1/3 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 tsp baking powder
1/2 cup milk or chocolate milk
2 Tbsp vegetable oil
2 tsp vanilla
1/2 cup peanut butter-flavor pieces
1/2 cup semisweet chocolate pieces
1/2 cup chopped peanuts
3/4 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 cups boiling water
vanilla ice cream (optional)
chocolate bar pieces (optional)

1. Lightly coat the inside of a 3.5 or 4 quart slow cooker with cooking spray; set aside.
2. In a medium bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and the baking powder.  Add the chocolate milk, oil, and vanilla; stir just until moistened.  Stir in peanut butter pieces, chocolate pieces, and peanuts.  Spread batter evenly in the prepared cooker.
3. In another medium bowl combine the 3/4 cup sugar and 2 tablespoons cocoa powder.  Gradually stir in the boiling water.  Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2.5 hours or until a toothpick inserted near the center of the cake comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool, uncovered, for 30 to 40 minutes.
5. To serve, spoon warm pudding cake into dessert dishes.  If desired, top with ice cream and chocolate bar pieces.

ww pts: 10 (without optional ice cream or chocolate bar pieces)

This was my first attempt at a cake in the slow cooker so I tried not to set my expectations too high.  I can honestly say it was great though.  We enjoyed it tonight without the ice cream or the chocolate bar pieces.  If vanilla ice cream happens to find it's way to me, well, I'll probably try it that way too, but at 10 ww points, this is definitely a "special occasion" dessert for me for now!