Chocolate Peanut Butter Pudding Cake
Ingredients
a.. 1 cup all-purpose flour
b.. 2 tablespoons unsweetened cocoa powder
c.. 1/2 cup sugar
d.. 1 1/2 teaspoons baking powder
e.. Pinch of salt
f.. 1/2 cup whole milk or chocolate milk
g.. 2 tablespoons canola, peanut or walnut oil
h.. 1 tablespoon vanilla extract
i.. 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
j.. 1/2 cup semisweet chocolate chips
k.. TOPPING:
l.. 3 tablespoons unsweetened cocoa powder
m.. 3/4 cup sugar
n.. 1 1/2 cups boiling water
o.. Vanilla ice cream, for serving
Directions
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
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