Peanut Butter-Chocolate Pudding Cake

Name: Peanut Butter-Chocolate Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Ingredients: 1 cup all-purpose flour; 0.75 cup firmly packed brown sugar; 0.33333334326744 cup peanut butter; 2 tablespoons canola oil; 2 teaspoons baking powder; 0.5 teaspoon pure vanilla extract; 0.375 teaspoon fine salt; 0.5 cup whole milk; 1.5 cups water; 0.33333334326744 cup white sugar; 1 tablespoon unsweetened cocoa powder; 0.5 teaspoon pure vanilla extract; 1 pinch salt

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

Recipe by BRNTerri

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

45 mins

Additional Time:

20 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

1 cake

Jump to Nutrition Facts

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 (Optional)
⅜ teaspoon fine salt
½ cup whole milk

Sauce:

1 ½ cups water
⅓ cup white sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract (Optional)
1 pinch salt

Directions

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 (per serving)

275	Calories
10g	Fat
44g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 275
% Daily Value *
Total Fat 10g	12%
Saturated Fat 2g	9%
Cholesterol 2mg	1%
Sodium 313mg	14%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	5%
Total Sugars 30g
Protein 5g
Calcium 111mg	9%
Iron 1mg	7%
Potassium 148mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.