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Chocolate Peanut Butter Pudding Cake




Source of Recipe


Newspaper: The Clarion Ledger - Jackson, MS


List of Ingredients




1 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 cup sugar
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup whole milk or chocolate milk
2 Tablespoons canola, peanut or walnut oil
1 Tablespoon vanilla extract
1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
1/2 cup semisweet chocolate chips

TOPPING:
3 Tablespoons unsweetened cocoa powder
3/4 cup sugar
1 1/2 cups boiling water
Vanilla ice cream, for serving

Recipe



Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.

Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in the cooker.

For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.

To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.

Makes 6 to 8 servings