Chocolate Peanut Butter Pudding Cake
Chocolate Peanut Butter Pudding Cake
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 281281 cal |
| pro | 6 g6g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 54 g54g carb |
| fibre | 2 g2g fibre |
| chol | 32 mg32mg chol |
| sodium | 81 mg81mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1616 iron |
| vit A | 22 vit A |
| folate | 1717 folate |
Dessert from your slow cooker? You betcha! Sticky and sweet, this cake reinvents the classic combination of peanut butter and chocolate and is ready in just two hours.
Ingredients
-
3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) baking powder
1/3 cup (75 mL) milk
1 egg, beaten
3 tbsp (45 mL) natural peanut butter
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) cocoa powder
1 cup (250 mL) boiling water
Preparation
In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.
Additional information : Variation
Slow Cooker Chocolate Peanut Butter Pudding Cake: Scrape batter into greased slow cooker. Pour cocoa mixture over top; do not stir. Cover and cook on high until cake is firm to touch, 2 hours.
Source : Canadian Living Magazine: January 2009
- Keywords : Dessert; Bake; Cocoa; Flour; Brown sugar; Peanuts; 300 calories;
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