Rich Chocolate Peanut Butter Pudding Cake Recipe

Name: Rich Chocolate Peanut Butter Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup All-purpose Flour; 2 Tablespoons Granulated Sugar Substitute; 2 Tablespoons Sugar; 1-1/2 teaspoon Baking Powder; 2-1/2 Tablespoons Unsweetened Cocoa Powder; 2 Tablespoons Canola Oil; 1/2 cups Non-fat Milk; 2 teaspoons Vanilla Extract; 1/3 cups Peanut Butter Chips; 1/3 cups White Chocolate Chips; 3 Tablespoons Creamy Peanut Butter; FOR THE SAUCE:; 1/4 cups Granulated Sugar Substitute; 1/2 cups Sugar; 2 Tablespoons Unsweetened Cocoa Powder; 1-1/2 cup Boiling Water

Servings: persons

FOR THE CAKE:
1 cup All-purpose Flour
2 Tablespoons Granulated Sugar Substitute
2 Tablespoons Sugar
1-1/2 teaspoon Baking Powder
2-1/2 Tablespoons Unsweetened Cocoa Powder
2 Tablespoons Canola Oil
1/2 cups Non-fat Milk
2 teaspoons Vanilla Extract
1/3 cups Peanut Butter Chips
1/3 cups White Chocolate Chips
3 Tablespoons Creamy Peanut Butter
FOR THE SAUCE:
1/4 cups Granulated Sugar Substitute
1/2 cups Sugar
2 Tablespoons Unsweetened Cocoa Powder
1-1/2 cup Boiling Water

1
1. Spray the inside of a 3 1/2 - 4 quart slow cooker with non-stick cooking spray.
2
2. For the cake: In a medium-sized bowl, stir together flour, sugar substitute, sugar, baking powder, and cocoa. Add in the oil, milk, and vanilla. Stir until just combined. Stir in the peanut butter chips and white chocolate chips until evenly distributed. Batter will seem thicker than a normal cake batter.
3
3. Spread batter evenly into bottom of slow cooker. Put the peanut butter into a small microwave-safe dish. Melt the peanut butter for 30 seconds in the microwave. Drizzle melted peanut butter over the top of the batter and gently swirl it in with a knife.
4
4. In another bowl, stir together the sauce ingredients. Slowly stir until sugar is dissolved. Carefully pour hot water mixture over the top of the batter.
5
5. Cover and cook on high for 2-2 1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Remove crock from slow cooker (if this is possible with your crockpot), and cool uncovered on a wire rack for 20 minutes.
6
6. Spoon dessert into bowls and serve with your favorite frozen yogurt or ice cream. Store leftovers in the refrigerator.

1041

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup All-purpose Flour, 2 Tablespoons Granulated Sugar Substitute, 2 Tablespoons Sugar, and more.

Yes, Rich Chocolate Peanut Butter Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rich Chocolate Peanut Butter Pudding Cake

How did you like this recipe?

Frequently Asked Questions