3/4  cup sugar, divided
1/2  cup flour
3/4  teaspoon baking powder
1/3  cup milk
1/4  cup peanut butter
1  tablespoon cooking oil
1/2  teaspoon vanilla extract
2  tablespoons baking cocoa
1  cup boiling water
Vanilla ice cream

In a bowl, combine 1/4 cup sugar, flour and baking powder.  In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined.  Spread evenly into a slow cooker coated with nonstick cooking spray.
In a bowl, combine the cocoa and remaining sugar; stir in boiling water.  Pour into slow cooker (do not stir).  Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean.  Serve warm with ice cream.  Yield: 4 servings.