Dessert

Peanut Fudge Pudding Cake is for Dessert.

Peanut Fudge Pudding Cake takes several minutes to prepare.

Peanut Fudge Pudding Cake takes several minutes to cook.

Peanut Fudge Pudding Cake makes 6 servings.

The ingredients for Peanut Fudge Pudding Cake are:

1 cup all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
2/3 cup milk
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup peanut butter
1/4 cup unsweetened cocoa powder
1 cup boiling water

Here is how you make Peanut Fudge Pudding Cake:

1. Coat 4 1/2-quart CROCK-POT slow cooker with nonstick cooking spray or butter. Combine flour, 1/2 cup sugar, and baking powder in medium bowl. Add milk, oil, vanilla and peanut butter. Mix until well-blended. Pour batter into prepared CROCK-POT slow cooker.2. Combine remaining 1/2 cup sugar and cocoa in small bowl. Stir in water. Pour into CROCK-POT slow cooker. Do not stir.3. Cover, cook on HIGH 1 1/4 to 1 1/2 hours or until toothpick inserted into center comes out clean. Allow cake to rest 10 minutes, then scoop into serving dishes or invert onto serving platter. Serve warm with chopped peanuts and ice cream, if desired (not calculated into calories).Number of Servings: 6Recipe submitted by SparkPeople user RACHEST25.

The nutritional information for Peanut Fudge Pudding Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.6

• Total Fat: 16.7 g
• Cholesterol: 2.2 mg
• Sodium: 235.5 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 3.0 g
• Protein: 9.2 g