Triple Chocolate Peanut Butter Pudding Cake Recipes

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PEANUT BUTTER-CHOCOLATE PUDDING CAKE



Peanut Butter-Chocolate Pudding Cake image

A sweet, thick, peanut butter cake topped with chocolate "pudding."

Provided by BRNTerri

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup firmly packed brown sugar
⅓ cup peanut butter
2 tablespoons canola oil
2 teaspoons baking powder
½ teaspoon pure vanilla extract
⅜ teaspoon fine salt
½ cup whole milk
1 ½ cups water
⅓ cup white sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract
1 pinch salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2- to 2-quart baking dish. Set aside.
  • Combine flour, brown sugar, peanut butter, canola oil, baking powder, vanilla extract, and salt in a large mixing bowl. Beat using a hand mixer on medium speed to incorporate ingredients, about 30 seconds. Beat in milk slowly and mix for 1 1/2 minutes more. Spread batter evenly into the prepared dish using a rubber spatula. Place the dish onto a larger baking pan with sides at least 1/4-inch deep to catch potential spills.
  • Microwave water in a microwave-safe measuring cup until boiling, 2 to 3 minutes. Add sugar, cocoa, vanilla extract, and salt; stir until sugar and cocoa have dissolved. Pour onto top of cake batter; do not stir. Carefully place into the oven.
  • Bake in the preheated oven until cake is set and a toothpick inserted into the center comes out clean, about 40 minutes. Remove carefully from the oven and place onto a cooling rack to cool and thicken up, at least 20 minutes, before spooning out.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 44.1 g, Cholesterol 1.5 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 313.4 mg, Sugar 30.2 g

TRIPLE CHOCOLATE-PEANUT BUTTER PUDDING CAKE



Triple Chocolate-Peanut Butter Pudding Cake image

Very sinful! If your a chocolate lover, this is the dessert for you! It's baked in the slow cooker, very easy and oh so scrumptious! recipe source~ bhg.com

Provided by Angela Pietrantonio

Categories     Other Desserts

Time 2h50m

Number Of Ingredients 16

nonstick cooking spray
1 c flour
1/3 c sugar
2 Tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 c milk
2 Tbsp vegetable oil
2 tsp vanilla extract
1/2 c peanut butter chips
1/2 c semi-sweet chocolate chips
1/2 c chopped walnuts
3/4 c sugar
2 Tbsp unsweetened cocoa powder
1 1/2 c boiling water
vanilla ice cream (optional)
hershey bar, break into pieces

Steps:

  • 1. Spray inside of slow cooker with cooking spray.
  • 2. Stir together the flour, 1/3 cup sugar, 2 tbsp. cocoa powder, and baking powder in medium bowl. Add milk, oil, and vanilla; stir just till moistened. Stir in the peanut butter chips, the chocolate chips and walnuts. Spread onto bottom of slow cooker.
  • 3. Combine 3/4 cup sugar & 2 tbsp. of cocoa powder in medium bowl. Gradually stir in the boiling water. Pour over cocoa mixture in slow cooker.
  • 4. Cover and cook on high setting for 2 to 2 1/2 hours. Serve with Vanilla ice cream & Hershey bar pieces on top. 10 points per serving

TRIPLE CHOCOLATE-PEANUT BUTTER PUDDING CAKE



Triple Chocolate-Peanut Butter Pudding Cake image

Triple chocolate, peanut butter & pudding, this is sinful! Recipe Source~ bhg.com

Provided by Angela Pietrantonio

Categories     Puddings

Time 2h50m

Number Of Ingredients 16

nonstick cooking spray
1 c all-purpose flour
1/3 c sugar
2 Tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 c chocolate milk or regular milk
2 Tbsp vegetable oil
2 tsp vanilla
1/2 c peanut butter-flavor pieces
1/2 c semisweet chocolate pieces
1/2 c chopped peanuts
3/4 c sugar
2 Tbsp unsweetened cocoa powder
1 1/2 c boiling water
vanilla ice cream (optional)
chocolate bar pieces (optional)

Steps:

  • 1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
  • 2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.
  • 3. In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
  • 4. Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted into center of cake comes out clean.
  • 5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.

TRIPLE CHOCOLATE PEANUT BUTTER PUDDING CAKE (CROCK POT)



Triple Chocolate Peanut Butter Pudding Cake (Crock Pot) image

Yummy dessert made right in your crock pot. Recipe from Oct 2004 Better Homes and Gardens Slow cooker.

Provided by KaraRN

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 cup chocolate milk or 1/2 cup milk
2 tablespoons cooking oil
2 teaspoons vanilla
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chunk
1/2 cup peanuts, chopped
3/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 1/2 cups boiling water

Steps:

  • Coat a 3 1/2 or 4- quart slow cooker with nonstick cooking spray; set aside.
  • In a bowl, stir together flour,the 1/3 cup sugar, 2 T cocoa powder, and baking powder.
  • Add chocolate milk, oil and vanilla. Stir until batter is smooth.
  • Stir in peanut butter flavored pieces, chocolate pieces and peanuts.
  • Spread evenly in the bottom of the prepared slow cooker.
  • Combine the 3/4 c sugar and 2 T cocoa powder.
  • Gradually stir in the boiling water.
  • Pour mixture evenly over batter in slow cooker.
  • Cover; cook on high-heat setting for 2-2 1/2 hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean.
  • Let stand in cooker 30-40 minutes to cool slightly before serving.
  • To serve, spoon the warm cake into desert dishes. If desired, top with scoops of ice cream. Spoon the sauce over cake and ice cream.

PEANUT BUTTER PUDDING CAKE



Peanut Butter Pudding Cake image

Make and share this Peanut Butter Pudding Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h

Yield 1 Cake

Number Of Ingredients 9

1 cup all-purpose flour
1 1/4 cups brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup milk
1/3 cup chunky peanut butter
2 tablespoons cooking oil
1 teaspoon vanilla
1 1/2 cups hot tap water

Steps:

  • Mix flour, 3/4 cup brown sugar, baking powder and salt.
  • Add milk, peanut butter, oil and vanilla.
  • Mix on medium speed 3 minutes.
  • Spread into greased 8 x 8 inch baking pan.
  • Sprinkle remaning 1/2 cup brown sugar over top.
  • Carefully pour hot water over the top.
  • (Do not stir).
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 2333.1, Fat 75.8, SaturatedFat 13.4, Cholesterol 17.1, Sodium 4808.9, Carbohydrate 390, Fiber 10.3, Sugar 272.7, Protein 37.6

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE



Warm Chocolate Peanut Butter Pudding Cake image

Warm and delicious. You'll love this recipe. Serve drizzled with chocolate syrup with whipped cream, if you like.

Provided by kokonut

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup creamy peanut butter
¾ cup sour cream
3 tablespoons butter, melted
1 teaspoon almond extract
2 tablespoons boiling water
¾ cup white sugar
6 tablespoons unsweetened cocoa powder
2 cups boiling water
2 tablespoons chocolate syrup

Steps:

  • Coat the inside of a slow cooker with cooking spray.
  • Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
  • Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
  • Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 38.8 g, Cholesterol 14 mg, Fat 17.3 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 278.4 mg, Sugar 22 g

PEANUT BUTTER PUDDING CAKE



Peanut Butter Pudding Cake image

Make and share this Peanut Butter Pudding Cake recipe from Food.com.

Provided by liral

Categories     Dessert

Time 1h

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
1 1/4 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup peanut butter, I of course prefer chunky
1 tablespoon canola oil
1 teaspoon vanilla
1 1/2 cups hot water

Steps:

  • Thorougly stir together flour, 3/4 cups brown sugar, baking powder andsalt. Add milk, peanut butter, oil and vanilla. Spread in a greased 8"x8" baking pan. Sprinkle with remaining brown sugar. Carefully pour hot water over entire top. Bake in 350 degree oven for 45 minutes. Serve warm with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 246.2, Fat 7, SaturatedFat 1.4, Cholesterol 1.9, Sodium 273.4, Carbohydrate 43.1, Fiber 0.9, Sugar 30.4, Protein 4.3

TRIPLE CHOCOLATE & PEANUT BUTTER LAYER CAKE



Triple chocolate & peanut butter layer cake image

Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert

Provided by Good Food team

Categories     Dessert

Time 1h45m

Number Of Ingredients 20

225ml rapeseed oil, plus more for the tins
250g self-raising flour
4 tbsp cocoa
1 ½ tsp bicarbonate of soda
225g caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml milk
200g dark chocolate, chopped
2 tbsp chocolate chips
small handful pretzel pieces
2 tbsp honeycomb pieces
65g dark chocolate
250g soft salted butter
500g icing sugar
45g smooth peanut butter
1-2 tbsp cocoa
200ml double cream
100g dark chocolate, finely chopped
chocolate eggs, some hollow, some filled, gold lustre, toffee popcorn and pretzels

Steps:

  • Heat oven to 180C/160C fan/gas 4. Oil and line the base of three 19cm sandwich tins. Mix the flour, cocoa, bicarb and sugar in a bowl. Make a well in the centre and beat in the syrup, eggs, oil and milk with an electric whisk until smooth.
  • Divide the mix between the tins, and bake for 25-30 mins until the cakes are risen and firm to the touch. Cool in the tins for 10 mins before turning out onto a cooling rack and cooling completely. At this stage, they can be frozen, well wrapped, for up to eight weeks.
  • Make the bark while the cake is cooling. Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm. Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. Remove the bark from the fridge and leave for a minute to come to room temperature before using a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut). Chill again until you're ready to decorate the cake.
  • To make the icing, melt the chocolate in the microwave, stirring between short blasts, then leave to cool a little. Meanwhile, beat the butter, icing sugar and 1 tbsp boiling water with an electric whisk or stand mixer, slowly at first, then turn up the speed and beat until you get a pale, fluffy icing. Spoon out a third of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa if you want a darker, more chocolatey-coloured icing.
  • Sandwich the three cakes together with the peanut butter icing. Use half the chocolate icing to coat the sides and top of the cake and fill in the edges between the layers, scraping off any excess. Chill for 20 mins. This is called a crumb coating, allowing you to get a really smooth finish when it comes to the final icing.
  • Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top so you get a neat finish. Chill again for 20 mins.
  • To make the ganache, heat the cream in a small pan until steaming. Tip the dark chocolate into a bowl, then pour over the cream. Mix well until smooth and shiny. Transfer to a piping bag and leave to cool for a few mins at room temperature.
  • Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down neatly. Do this all the way round the cake, then fill in the centre with more ganache. Smooth the top with a knife. Chill for 1 hr for the ganache to set.
  • Press the bark shards into the cake, sticking up. Add lots of chocolate eggs, popcorn and pretzels in and around the shards. Cut into slices to serve. Will keep for up to three days kept in a cool place in an airtight container.

Nutrition Facts : Calories 870 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

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