Warm Chocolate Peanut Butter Pudding Cake Recipe - Allrecipes.com
Warm Chocolate Peanut Butter Pudding Cake Recipe
  • READY IN 2 hr

Warm Chocolate Peanut Butter Pudding Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2013

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 :)

 
Most Helpful Critical Review
Feb 16, 2013

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.

 

9 Ratings

Feb 01, 2013

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!

 
Aug 23, 2014

Rich, chocolatey and peanutbutterey... trifecta. My new favorite dessert.

 
Feb 15, 2014

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.

 
Jan 25, 2014

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!

 
Mar 24, 2013

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!

 
Mar 03, 2013

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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