A sweet, thick, peanut butter cake topped with chocolate "pudding."



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use chunky peanut butter instead of creamy, and vegetable oil or melted salted or unsalted butter instead of canola oil, if you prefer. You can use brown sugar for the sauce instead of white sugar, if desired.

Nutrition Facts

275 calories; 9.7 g total fat; 2 mg cholesterol; 313 mg sodium. 44.1 g carbohydrates; 5 g protein; Full Nutrition