1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup peanut butter flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa
2 cups boiling water
1/2 cup peanut butter, creamy or chunky

In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa.Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes.[br} To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.