Chocolate Peanut Butter Pudding Cake
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup whole milk or chocolate milk
- 2 tablespoons canola, peanut or walnut oil
- 1 tablespoon vanilla extract
- 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
- 1/2 cup semisweet chocolate chips
- TOPPING:
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/2 cups boiling water
- Vanilla ice cream, for serving
Instructions
Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.
Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in the cooker.
For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.
To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.
Makes 6 to 8 servings
Source: The Clarion Ledger - Jackson, Ms
Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in the cooker.
For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.
To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.
Makes 6 to 8 servings
Source: The Clarion Ledger - Jackson, Ms
Recipe Info
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2,480
Rating
Date
March 9, 2006
Categories
Cakes
Crockpot