Chocolate and Peanut Butter Pudding Cake
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup sugar
  • 11/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup whole milk or chocolate milk
  • 2 tablespoons canola, peanut or walnut oil
  • 1 tablespoon vanilla extract
  • 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
  • 1/2 cup semisweet chocolate chips
  • Topping:
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 cup sugar
  • 11/2 cups boiling water
  • Vanilla ice cream, for serving
  1. Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl, whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in the center and add milk, oil and vanilla.
  2. Stir until well blended. Continue stirring in widening circles, gradually incorporating the dry ingredients until you have a smooth batter.
  3. Stir in the peanut butter (warm it in the microwave if thick and sticky from refrigeration); the batter will be thick. Stir in chocolate chips.
  4. Spread batter evenly in the cooker.
  5. For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add 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 21/2 hours. Turn off the cooker and let stand, covered, at least 30 minutes before serving.
  6. To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired. Spoon some of the fudgy pudding over the cake and ice cream and serve.
  7. Per serving, based on 6: 510 calories (36 percent from fat), 21 grams total fat (6 grams saturated), 3 milligrams cholesterol, 75 grams carbohydrates, 10 grams protein, 258 milligrams sodium, 4 grams dietary fiber.