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Warm Chocolate Peanut Butter Pudding Cake

Warm Chocolate Peanut Butter Pudding Cake

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kokonut

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Coat the inside of a slow cooker with cooking spray.
  2. Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  3. Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  4. Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.
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Reviews

captivate28
5
2/11/2013

Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)

Copadope
3
2/16/2013

I tried this the other night, and it turned out OK. But it was still very soupy after 1.5 hours on high, and the almond extract tends to overpower the peanut butter flavor. If I try it again, I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.

Constance
3
2/1/2013

This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night!