Sunday, June 28, 2009

Triple Chocolate Peanut Butter Pudding Cake

Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate milk or milk
2 tablespoons cooking oil
2 teaspoons vanilla
½ cup peanut butter flavored pieces
½ cup semisweet chocolate pieces
½ cup chopped peanuts
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cups boiling water

Coat a 3 ½ or 4-quart slow cooker liner with nonstick cooking spray; set aside. In a bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter flavored pieces, chocolate pieces and peanuts. Spread batter evenly in bottom of prepared slow cooker. In a bowl combine the ¾ cup sugar and the remaining 2 tablespoons cocoa powder. Gradually stir in boiling water. Pour evenly over batter in slow cooker.Cover; cook on high-heat setting for 2 to 2 ½ hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving. To serve, spoon the warm cake into dessert dishes. If desired, top with scoops of ice cream. Spoon pudding mixture over the cake and ice cream. Makes 8 servings.

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