PEANUT BUTTER-CHOCOLATE PUDDING CAKE
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
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
WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE
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
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
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
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
CAKE MIX PEANUT BUTTER PUDDING CAKE
Make and share this Cake Mix Peanut Butter Pudding Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in large mixer bowl.
- Blend, beating at medium speed for 4 minutes.
- pour into greased and floured 10" tube pan.
- Bake at 350 for 55-60 minutes.
- Remove and finish cooling on rack.
- top with prepared whipped topping and banana slices if desired.
PEANUT BUTTER AND FUDGE PUDDING CAKE
Make and share this Peanut Butter and Fudge Pudding Cake recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 1.1, Sodium 61.8, Carbohydrate 22.4, Fiber 1.1, Sugar 15.7, Protein 2.9
PEANUT BUTTER CAKE V
A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
Provided by Ladan Miller
Categories Desserts Cakes Sheet Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a small bowl, combine 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup peanut butter and 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, mix together 2 cups flour, 1 cup brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the milk, eggs, 1/2 cup peanut butter and 1/4 cup butter. Mix well and pour into prepared pan. Spread evenly, then sprinkle streusel over top.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.4 g, Cholesterol 37.8 mg, Fat 12.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 233.1 mg, Sugar 21.9 g
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER SHEET CAKE
I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER PUDDING CAKE
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
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
PEANUT BUTTER CAKE
A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
- Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
- Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
Nutrition Facts : Calories 445 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
PEANUT PUDDING DESSERT
I prepared this rich yummy dessert recently, and our guests wanted seconds. The crunchy chopped peanut crust is such a nice complement to the creamy chocolate and peanut butter layers. You're sure to be asking for seconds, too! -Patricia Senkow Dickson City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15-18 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 16-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust., In a large bowl, whisk the milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving.
Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 339mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER PUDDING DESSERT
Here's a fun layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. This peanut butter lasagna is one of my favorite pudding desserts. -Barbara Schindler, Napoleon, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. , Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. , In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 406 calories, Fat 25g fat (13g saturated fat), Cholesterol 33mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Good and fun cake! Made in a slow cooker!
Provided by Christal Kuchera
Categories 100+ Everyday Cooking Recipes Slow Cooker Desserts
Time 2h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.4 g, Cholesterol 1.1 mg, Fat 8.4 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 117.8 mg, Sugar 26.7 g
PEANUT BUTTER CUP DUMP CAKE
A favorite sweet-and-salty combination of chocolate, peanut butter and pretzels makes this super easy one-bowl cake a winner. With just six ingredients, you can even make it on a weeknight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix until well blended. Spread batter evenly in bottom of pan. Sprinkle chocolate chips over top.
- Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Top with remaining ingredients. Let stand 15 minutes. Use large spoon for serving. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 35 g, TransFat 0 g
PEANUT BUTTER AND HOT FUDGE PUDDING CAKE
Brownie pudding cake takes on an irresistible partner- Peanut butter. Together these flavors make this fudgy dessert a winner with kids.
Provided by MrsStacy Casas
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 397.8, Fat 15.6, SaturatedFat 3.3, Cholesterol 2.8, Sodium 156.9, Carbohydrate 58.3, Fiber 3.8, Sugar 40, Protein 10.3
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