Recipe by kokonut
"Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like."
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1 1/2 cups
creamy peanut butter
unsweetened cocoa powder
Tried this recipe and it turned out amazing! So moist and so incredibly wonderful! I was a bit hesitant to cook this in a crock pot, but the ease of it surprised me. My dessert was cooking while I was making dinner and it wasn't taking up my regular cooking space! I would definitely make this again and shared the recipe with friends tonight on facebook! The picture I posted is of it still cooking :) the finished product looks much different :)
I tried this the other night, and it turned out OK. But it was still very soupy after 1.5 hours on high, and the almond extract tends to overpower the peanut butter flavor. If I try it again, I'll use a little less than the 2 cups of boiling water and only 1/2 tsp of almond extract at most.
This was really good! I was surprised that the cake was so moist and made such a chocolatey pudding. Perfect for an easy dessert on a cold night!
Rich, chocolatey and peanutbutterey... trifecta. My new favorite dessert.
I tried this dessert for our Valentine's Day dessert. I think the amount of water was fine. It didn't come out soupy. We didn't think it tasted that good, especially compared to the other desserts on the site. It was edible and didn't taste as good as it sounded. Wouldn't make it again.
This was quite good, I followed the recipe exactly except I substituted plain greek yogurt for the sour cream. It's called pudding cake so I expected it would have some degree of gooeyness...Mine was like cake around the outside edges and runny/gooey in the middle. I can see how cooking it longer or decreasing the water may be a good idea for some people as mine was more pudding than cake - but still very tasty! It would've been amazing if I'd had any ice cream to go with it!
Based on other reviews, I decreased the water to 1 1/2 cup and it took about 1 hour, 45 minutes for the cake to begin to pull away and feel firm. The cake was still plenty moist, though I wonder if there would have been more chocolatey, gooey goodness in the bottom if I used the full 2 cups of water. I topped the cake with vanilla ice cream which really added to the dessert!
We tried this tonight. It was very good. I am in agreement that I would add less almond extract and less water. Everyone enjoyed the taste and flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Chocolate Peanut Butter Pudding Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 156
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