Chocolate Peanut Butter Pudding Cake
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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.
This recipe makes 6 servings
Chocolate Peanut Butter Pudding Cake
Photography by Jodi Pudge
| 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% |
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.
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.
Tags:
Bake; Flour; Brown sugar; Peanuts;
Source: Canadian Living Magazine: January 2009
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