Chocolate-Peanut Butter Pudding Cake

1 cup flour

1/2 cup sugar

2 T. cocoa powder

1 1/2 tsp. baking powder

1/2 cup milk

2 T. cooking oil

1 tsp. vanilla

3/4 cup peanut butter-flavored pieces

3/4 cup sugar

1/4 cup sweetened cocoa powder

2 cups boiling water

1/2 cup chunky peanut butter

2 T. chopped unsalted dry roasted peanuts, optional

Vanilla ice cream optional

In a mixing bowl stir together flour, 1/2 cup sugar, 2 T cocoa, and baking powder. Add milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter pieces. Spread evenly in bottom of a greased 3 1/2 or 4 quart crockery cooker.

Combine additional sugar and cocoa and sprinkle over batter. Combine boiling water and peanut butter. Pour over batter.

Cover. Cook on high heat for 2 - 2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand uncovered for 30-40 minutes to cool slightly. To serve spoon pudding cake into dessert dishes.

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