Monday, January 16, 2012

Peanut Butter Hot Fudge Pudding Cake

For those of you that know me well,
you know that I love to cook and bake.
I have had a passion for it for years now.
My favorite books to read are cookbooks,
and my favorite blogs are the cooking blogs.
I came across an amazing recipe the other day that I think you all should try.
It is easy, warm, gooey, chocolaty, and heavenly.
It is a peanut butter hot fudge pudding cake.
And the best part is that it is made completely in the crock pot!
Something so easy never tasted this good.
Trust me.
This is worth every calorie!
INGREDIENTS:
Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips
Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water
Vanilla ice cream for serving.
DIRECTIONS:
Coat a medium round or oval slow cooker with nonstick cooking spray. (I have a medium oval sized one, and I doubled the recipe and it turned out great. It was a little full, but still worked fine.) In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crock pot. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with vanilla ice cream.

Enjoy!

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