Warm Chocolate Peanut Butter Pudding Cake
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Brown Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 cup
Creamy Peanut Butter3 cup
Sour Cream3 tbsps
Butter (melted)1 tsp
Almond Extract2 cups
Water (boiling)3 cup
White Sugar6 tbsps
Unsweetened Cocoa Powder2 tbsps
Chocolate SyrupDirections:
1
Scoop batter into prepared slow cooker
2
Coat the inside of a slow cooker with cooking spray
3
Whisk flour, brown sugar, baking powder, and baking soda together in a bowl
4
Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth
5
Stir flour mixture into peanut butter mixture to make a very thick batter
6
Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined
7
Pour chocolate mixture over batter in slow cooker
8
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
9
Allow to cool 15 minutes before serving
10
Drizzle with chocolate syrup