Triple Chocolate-Peanut Butter Pudding Cake

Triple Chocolate-Peanut Butter Pudding Cake Enlarge Image
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60 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
20 mins
Cool:
30 mins
Slow Cook:
2 hrs to 2 hrs 30 mins (high)
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Triple Chocolate-Peanut Butter Pudding Cake

Ingredients
 
Nonstick cooking spray
1/3
cup sugar
2
1 1/2
teaspoons baking powder
1/2
cup chocolate milk or regular milk
2
tablespoons vegetable oil
2
teaspoons vanilla
1/2
cup peanut butter-flavor pieces
1/2
1/2
3/4
cup sugar
2
1 1/2
cups boiling water
 
Vanilla ice cream (optional)
 
Chocolate bar pieces (optional)

Directions

  1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
  2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
  3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
  4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
  5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.

Nutrition Facts

(Triple Chocolate-Peanut Butter Pudding Cake)
    Per serving:
  • 372 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 3 mg chol.,
  • 125 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 26 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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