Chocolate Peanut Butter Pudding Cake
Chocolate Peanut Butter Pudding Cake
Photography by Jodi Pudge
- Portion size: 4 to 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 281 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 54 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 16 |
| vit A | 2 |
| folate | 17 |
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 large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square glass baking dish.
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
