Warm Chocolate Peanut Butter Pudding Cake

Warm Chocolate Peanut Butter Pudding Cake

12
kokonut 0

"Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like."
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Ingredients

2 h servings 327 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Coat the inside of a slow cooker with cooking spray.
  2. Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  3. Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  4. Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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'...

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 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'...

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!

A little dry and not as rich as I hoped. Not difficult to prepare, however, and the convenience of the slow cooker is wonderful. Will try again but not quite sure how to moisten up. Maybe poke s...

Our oven died and I had to make cake for my husband's birthday. This recipe saved the day. It was delish. I didn't think it was soupy at all.

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 desser...

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...Min...

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 wonde...