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Peanut Butter And Hot Fudge Pudding Cake

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Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 3⁄4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Oil 1 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Peanut butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Unsweetened cocoa powder 3 Tablespoon
  Boiling water 1 Cup (16 tbs)
  Vanilla ice cream 1
Directions

MAKING
1) Combine together the flour, ¼ cup of sugar and baking powder.
2) Add the vanilla, milk and oil and mix well till a smooth mixture is formed. Add the peanut butter and stir well.
3) Into a slow cooker, pour the mixture.
4) Mix ½ cup sugar and cocoa powder properly together. Add the boiling water gradually and stir well. All over the batter in the slow cooker, pour the mixture without stirring.
5) Cover the cooker and cook over high heat for 2 to 3 hours or till a toothpick inserted in the center emerges clean.

SERVING
6) Serve warm. Ice cream can be served alongside.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
4

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