Peanut Butter-Chocolate Pudding Cake recipe
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Ingredients
- 1 cup all-purpose flour ¾ cup firmly packed brown sugar ⅓ cup peanut butter 2 tablespoons canola oil 2 teaspoons baking powder ½ teaspoon pure vanilla extract ⅜ teaspoon fine salt ½ cup whole milk 1 ½ cups water ⅓ cup white sugar 1 tablespoon unsweetened cocoa powder ½ teaspoon pure vanilla extract 1 pinch salt
Nutrition Info
- 274.8 caloriescarbohydrate: 44.1 gcholesterol: 1.5 mgfat: 9.7 gfiber: 1.3 gprotein: 5 gsaturatedFat: 1.8 gservingSize: -sodium: 313.4 mgsugar: 30.2 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter-Chocolate Pudding Cake
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt, stir until sugar and cocoa have dissolved. Pour onto top of cake batter, do not stir. Carefully place into the oven.
Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.