Tested till perfect Chocolate Peanut Butter Pudding Cake

Chocolate Peanut Butter Pudding Cake

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe5 out of 5 based on 3 ratings.
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  • Portion size 4 to 6


    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
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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.

Nutritional Information Per each of 6 servings: about

cal 281 pro 6g total fat 6g sat. fat 1g
carb 54g fibre 2g chol 32mg sodium 81mg

% RDI:

calcium 7 iron 16 vit A 2 folate 17
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