Chocolate Peanut Butter Pudding Cake
You can bake this luscious little number in the oven or the slow cooker. Talk about convenient!
Number of servings : 4 to 6
Type of meal : | Desserts | Desserts
Special diet :
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 tsp baking powder
1/3 cup milk
1 egg, beaten
3 tbsp natural peanut butter
3/4 cup packed brown sugar
1/4 cup cocoa powder
1 cup boiling water
1. In large bowl, whisk together flour, granulated sugar and baking powder.
2. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch square baking dish.
3. In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth.
4. 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.
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, about 2 hours.
•All-purpose flour does not require sifting. •Sift cake-and-pastry flour before measuring. •Sift cocoa powder and icing sugar after measuring to eliminate lumps.
Excerpted from Canadian Living: Make It Tonight by The Canadian Living Test Kitchen © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.