1 cup all-purpose flour
1/2 cup sugar
2 tbsp. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 cup milk
2 tbsp. cooking oil
1 tsp. vanilla
3/4 cup peanut butter-flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa powder
2 cup water, boiling
1/2 cup chunky peanut butter
2 tbsp. unsalted dry-roasted peanuts, chopped
Vanilla ice cream, optional
In a mixing bowl stir together flour, the 1/2 cup sugar, the 2 tbsp. cocoa powder, and baking powder.
Add the milk, oil, and vanilla; stir until batter is smooth.
Stir in the peanut butter pieces.
Spread batter evenly in the bottom of a greased 3 1/2- or 4-quart crockery cooker.
In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder.
Stir together boiling water and peanut butter; stir into the cocoa mixture.
Pour evenly over the batter in the crockery cooker.
Cover; cook on high-heat setting for 2-2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean.
Let stand, uncovered, for 30-40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes.
Sprinkle with peanuts.
If desired, serve with ice cream.
Sugar: 40g
:
Calcium: 93mg
Calories: 439kcal
Carbohydrates: 61g
Cholesterol: 5mg
Fat: 20g
Fiber: 5g
Iron: 2mg
Potassium: 279mg
Protein: 11g
Saturated Fat: 6g
Sodium: 245mg
Vitamin A: 25IU
