Chocolate Peanut Butter "Casserole"
Source of Recipe
BH&G Simply Perfect Holiday Baking magazine--2002
Recipe Introduction
Very rich and yummy! This is actually what I would call a "pudding cake". Oh, and just a warning, this is an ugly cake and doesn't look too appetizing but it's very good!
List of Ingredients
1/2 cup all-purpose flour
3/4 cup sugar -- divided
3/4 tsp baking powder
1/3 cup milk
1 Tbsp cooking oil
1 tsp vanilla
1/4 cup peanut butter
1/3 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/3 cup coarsely chopped honey-roasted peanuts (optional
2 Tbsp crumbled chocolate graham crackers
(optional)
Whipped cream (optional)Recipe
1. Preheat oven to 350 degrees F. In a medium mixing bowl, combine flour, 1/4 cup of the sugar, and the baking powder. Add milk, oil, and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces.
2. Pour batter into an ungreased 1-quart casserole. Set aside. In the same mixing bowl stir together the remaining 1/2 cup sugar (I used 1/3 cup) and the cocoa powder. Gradually stir in boiling water. Pour mixture over batter in casserole.
3. Bake, uncovered, for 35-40 minutes or until a toothpick inserted into cake portion comes out clean. Remove from oven; top with peanuts and, if desired, graham crackers. Serve warm with whipped cream, if desired.
Makes 6 servings.
Source:
"posted by pilgrim719 at Cooking Light bb"
My notes: I used chopped milk chocolate Hershey bars in place of the semi-sweet chips and I reduced the sugar in the cocoa mixture to 1/3 cup instead of 1/2 cup. (Just don't do what I did and add all the sugar to the flour mixture! I had to dump it out and start over.)And I skipped the peanuts, graham crackers, and whipped cream. I baked it in a 1 1/2 quart (7 inch) square Pyrex dish. I had to bake it a few minutes extra to get the cake fully baked. Cooking it longer made the chocolate part more like pudding and less like fudge sauce though. The first time I ate it with Breyer's vanilla ice cream, but the second time I just had it with a glass of ice cold milk. I think I actually liked it better with the milk since it's so rich. I also think it tasted better on day 2--I just warmed it in the microwave. It's so easy to throw together and uses ingredients I almost always have on hand.
Kari's NOTES : This is from the BH&G Simply Perfect Holiday Baking magazinefrom 2002. Ok, YUM!! I absolutely LOVED this recipe! It's very rich, gooey, and comforting, and you simply cannot go wrong when there's chocolate and peanut butter involved. I'm also a fan of warm desserts like this, and I love pudding cakes and hot fudge, so I may not be the most objective reviewer. This is simply a peanut butter cake with chocolate chips in it, and then the fudge sauce bakes on the bottom. I pretty much followed the recipe exactly, but I used skim milk because it's what I had, and I added a few peanut butter chips to the cake because for me, there can just never be too much peanut butter. I skipped the peanuts and graham crackers as a garnish and went with just whipped cream. This would also be good with some ice cream.
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