Food recipes
Rich Chocolate Peanut Butter Pudding Cake
Rich Chocolate Peanut Butter Pudding Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate cocoa, d...
Rich Chocolate Peanut Butter Pudding Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, granulated
sugars, granulated
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
1.
Spray the inside of a 3 1/2 4 quart slow cooker with non-stick cooking spray.
2.
For the cake: In a medium-sized bowl, stir together flour, sugar substitute, sugar, baking powder, and cocoa.
Add in the oil, milk, and vanilla.
Stir until just combined.
Stir in the peanut butter chips and white chocolate chips until evenly distributed.
Batter will seem thicker than a normal cake batter.
3.
Spread batter evenly into bottom of slow cooker.
Put the peanut butter into a small microwave-safe dish.
Melt the peanut butter for 30 seconds in the microwave.
Drizzle melted peanut butter over the top of the batter and gently swirl it in with a knife.
4.
In another bowl, stir together the sauce ingredients.
Slowly stir until sugar is dissolved.
Carefully pour hot water mixture over the top of the batter.
5.
Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted in the center of the cake comes out clean.
Remove crock from slow cooker (if this is possible with your crockpot), and cool uncovered on a wire rack for 20 minutes.
6.
Spoon dessert into bowls and serve with your favorite frozen yogurt or ice cream.
Store leftovers in the refrigerator.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, granulated
sugars, granulated
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
1.
Spray the inside of a 3 1/2 4 quart slow cooker with non-stick cooking spray.
2.
For the cake: In a medium-sized bowl, stir together flour, sugar substitute, sugar, baking powder, and cocoa.
Add in the oil, milk, and vanilla.
Stir until just combined.
Stir in the peanut butter chips and white chocolate chips until evenly distributed.
Batter will seem thicker than a normal cake batter.
3.
Spread batter evenly into bottom of slow cooker.
Put the peanut butter into a small microwave-safe dish.
Melt the peanut butter for 30 seconds in the microwave.
Drizzle melted peanut butter over the top of the batter and gently swirl it in with a knife.
4.
In another bowl, stir together the sauce ingredients.
Slowly stir until sugar is dissolved.
Carefully pour hot water mixture over the top of the batter.
5.
Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted in the center of the cake comes out clean.
Remove crock from slow cooker (if this is possible with your crockpot), and cool uncovered on a wire rack for 20 minutes.
6.
Spoon dessert into bowls and serve with your favorite frozen yogurt or ice cream.
Store leftovers in the refrigerator.