Peanut Butter And Hot Fudge Pudding Cake Recipes

Steps:

• Mix flour, white sugar, milk, peanut butter, 2 tablespoons cocoa powder, vegetable oil, vanilla extract, baking powder, and salt together in a bowl until batter is smooth; spread into an 8x8-inch microwave-safe dish.
• Mix water, brown sugar, and 1/4 cup cocoa powder together in a bowl until dissolved; pour over batter.
• Cook at 50% in microwave for 9 minutes. Rotate dish 1/2 turn and microwave on high until set, about 6 more minutes.

Steps:

• Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker.
• Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir.
• Cover; cook on High until set, 2 to 3 hours.

Steps:

• Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
• Stir in peanut butter, and pour in slow cooker.
• Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
• Pour this mixture over batter in slow cooker. DO NOT STIR.
• Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
• Serve with vanilla ice cream.

Steps:

• In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
• Add milk, oil, and vanilla.
• Stir until smooth.
• Stir in peanut butter.
• Transfer batter to an ungreased 1 1/2 quart casserole.
• In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
• Gradually stir in the boiling water.
• Pour the mixture evenly over batter in casserole.
• Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
• Serve warm with vanilla ice cream.
• If desired, top with fudge ice-cream topping.
• Sprinkle with chopped peanuts.

Steps:

• Combine flour, 1/4 cup sugar and baking powder in a medium size mixing bowl.
• Blend in milk, oil, and vanilla.
• Stir mixture until smooth.
• Add in peanut butter.
• Pour mixture into crockpot.
• Next, mix together 1/2 cup sugar and cocoa powder.
• Slowly pour in boiling water.
• Gently pour this over cake mixture already in crockpot; don't stir.
• Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean.
• Serve with vanilla ice cream, hot fudge sauce and top with chopped peanuts.

Steps:

• Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
• Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
• To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Steps:

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined., Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir)., Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream.