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Ingredients

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Directions

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

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  • In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the crockery cooker.

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  • Cover; cook on high-heat setting for 2 to 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 to 40 minutes to cool slightly.

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  • To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Nutrition Facts

417 calories; 18 g total fat; 4 g saturated fat; 1 mg cholesterol; 196 mg sodium. 56 g carbohydrates; 2 g fiber; 10 g protein; 1 mg vitamin c; 121 mg calcium; 2 mg iron;

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