Peanut Butter And Chocolate Pudding Cake
How would you like to be able to throw some ingredients together in a pan, toss it in the oven, and when it’s done, you have both cake and pudding – in the same pan? Impossible you say? Well, check your skepticism at the door and pull up a chair.Printer Friendly
½ cup flour
¼ cup sugar
¾ teaspoon baking powder
1/3 cup milk
1 tbsp cooking oil
½ teaspoon vanilla
¼ cup peanut butter
½ cup sugar
3 tbsp unsweetened cocoa powder
1 cup boiling water
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4
Preheat oven to 400 degrees.
In a mixing bowl combine flour,
1/4 cup sugar,
and baking powder.
Then add the milk,
Mix until smooth.
Then stir in peanut butter.
Spread into an even layer in a 1 & 1/2 quart casserole dish.
In the same mixing bowl stir together the cocoa powder,
and 1/2 cup sugar.
Add the boiling water and mix well.
Pour over the batter in the casserole dish.
And it’s ready for the oven.
After it’s been in the oven for a while, the cake will float to the surface, and the liquid will go to the bottom of the pan.
Bake for about 30 minutes, or until toothpick inserted into cake comes out clean. When it is done, there is a layer of cake nestled atop a warm layer of pudding.
Serve warm with ice cream, fudge sauce, or whipped cream. I opted for the whipped cream.
Oh holy cow.
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Two of my favorite flavors!! I must try that–Better yet, I think it looks easy enough that one of my boys should try that!! Thanks for sharing!
It’s a pretty easy recipe, so they should be able to do it. And it’s fun to watch it bake too.
Oh my goodness, I have not heard of that recipe before! That looks so good! I love peanut butter and chocolate so I would really love this! I have to give it a try!
Thank you, and let me know how it turns out.
Now you’ve done it. I am copying and pasting this recipe off the computer so I can make it. First one of yours that I’m trying. How many servings does this recipe make? I’m thinking this will be perfect for a pot luck party we’re going to Saturday.
Oh. I see the servings now!
It makes 4 servings, but I’ll bet the recipe could be doubled and the same pan used too.
Are you trying to get me fat! This looks so yummy. And, I do believe some of my family chocolate (pudding) pie fanatics will LOVE this. I’ve bookmarked this post. 🙂
Hi Lee Ann,
An eggless cake? And a pudding! Oh, I’d love to try this out!
Please do, it’s worth it and so easy.
Oh my! Chocolate and peanut butter – two of my favorite flavors! I must give it a try. I made your peach pie recipe the other day – WOW – it was delicious. I say “was”. We loved it. A really terrific and simple recipe and the crust turned out perfect. This was the first time I’ve ever had a pie crust turn out right. So now I’ve gotten over my pie-crustophobia! Thanks so much!
I so happy to hear that your pie crust turned out. Glad I was able to help.
You’re welcome & Thank you!
This looks like it could be my new favorite! Chocolate and peanut butter, yummy.
Thank you. And it’s so easy to make.
Just add ice cream. My 3 favorite things all together on the same plate. What could be better?
I’ve tried it with ice cream when it comes out of the oven, and the ice cream melts….mmmmm..
Wow this should be really good! I love both peanut butter and chocolate 😀
Go for it.
Okay, now I’m drooling!
Not on your computer I hope. 🙂
Haha. Tell me another! I think Kitty makes a most innocent looking young lioness 🙂
Ok, I am now envisioning a cold, snowy night here in NW Montana, a fire in the woodstove, and a bowl of this warm concoction as I settle in for the evening. Oh my, this looks soooo good!
I wouldn’t have thought of making it a week ago because we were having a heatwave, but it’s cooled down since then, and I couldn’t resist making it.
I like the thought of the woodstove. I grew up with one, and sometimes miss it.
Yes, the stoves are makethe house quite cozy in the winter, and sure helps save on the electric bill! What I also like is that if it gets too warm inside, opening up a window not only helps to cool things down, but brings in some nice fresh air.
I used to do a little cooking on our stove – fried eggs and bacon, just something simple, and it always tasted so much better.
Homemade soup was always especially good because it could just simmer all day.
Best part was that if the power went off, we still had heat and could cook too.
I made this for our party last night. It was a hit.
I tripled the recipe and baked it in a 3 quart casserole dish. I think I should have used a 9X13 pan. It bubbled up a bit and made a mess in my oven and I had to cook it longer. I kept checking it with a toothpick and putting it back for a few minutes at a time. Probably 4 times.
Anyway, thanks for the recipe. I’ve put it in my “collected” recipe binder so I have it handy to make again.
Oh wonderful. So glad you enjoyed this.
Hi, I just printed this recipe and am heading into the kitchen to make this right now !! I can just smell it baking already !
Thank you for this recipe. I will make it for my vegan granddaughter (why must people make life so difficult?) I will just use almond milk or something for the small amount of milk. Then I will make it the “real” way for us!
You’re welcome. Enjoy!
I made this and had it in the oven while supper was cooking. We decided that life is too short and that we should eat it before supper, what a good decision! I think it will become a regular in our house. Thank you.
These are yummy! I even tried cooking them in individual custard cups, it worked! All of my many children gave this recipe 5 stars!