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Post subject: Chocolate Peanut Butter Pudding Cake  PostPosted: Mar 01, 2006 - 08:35 PM

Sergeant Major
Yield: 6 to 8 servings

Butter-flavored nonstick cooking spray

1 cup all-purpose flour

5 tablespoons unsweetened cocoa powder, divided

1 1/4 cups granulated sugar, divided

1 1/2 teaspoons baking powder

1 pinch salt

1/2 cup whole milk or chocolate milk

2 tablespoons canola, peanut or walnut oil

1 tablespoon vanilla

1/2 cup smooth or chunky peanut butter

1/2 cup semisweet chocolate chips

1 1/2 cups boiling water

Vanilla ice cream, for serving

Coat a slow cooker with cooking spray. In a medium bowl, whisk together flour,
2 tablespoons cocoa powder, 1/2 cup sugar, baking powder and salt. Make a well
in the center; add milk, oil and vanilla. Stir the liquid ingredients until
well blended. Continue to stir in widening circles, gradually incorporating the
dry ingredients until you have a smooth batter. Stir in peanut butter (warm it
in the microwave if thick and sticky from refrigeration); the batter will be
thick. Stir in chocolate chips. Spread batter evenly in the cooker.

In another medium bowl, combine the remaining 3 tablespoons cocoa powder and
the remaining 3/4 cup sugar. Add boiling water; whisk until smooth. Gently pour
over the batter in the cooker; do not stir. Cover and cook on high until puffed
and the top layer is set, 2 to 2 1/2 hours. Turn off the cooker and let stand,
covered, at least 30 minutes before serving.

To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream,
if desired. Spoon some of the fudgy pudding over the cake and ice cream and

Per serving (based on 6 servings): 510 calories; 21g fat (36 percent
calories from fat); 6g saturated fat; 3mg cholesterol; 10g protein; 75g
carbohydrate; 4g fiber; 258mg sodium.

Cook, or be cooked. Have a nice day. Smile
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