Triple Chocolate Peanut Butter Pudding Cake Recipe


 cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup chocolate milk or 1/2 cup milk
2 tablespoons cooking oil
2 teaspoons vanilla
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chunk
1/2 cup peanuts, chopped
3/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 cups boiling water



1 Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
2 In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
3 Add chocolate milk, oil and vanilla. Stir until batter is smooth.
4 Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
5 Spread evenly in the bottom of the prepared slow cooker.
6 Combine the 3/4 c sugar and 2 T cocoa powder.
7 Gradually stir in the boiling water.
8 Pour mixture evenly over batter in slow cooker.
9 Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
10 Let stand in cooker 30-40 minutes to cool slightly before serving.
11 To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.


About the Author: Courtney Gilmour


Courtney is a Toronto-based writer and editor whose work has appeared in various digital and print publications, and probably the back of your chair in high school. She is known for her ability to create a near perfect plate of nachos and her inability to properly close a pizza box.