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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