Growing up my mom used to make this Chocolate Pudding Cake all the time. For awhile when she was going through a “get healthy” phase she even made it with Grape Nuts Cereal. My brother and I usually turned up our noses. I am a big fan of anything that includes peanut butter and chocolate. Recently I was stuck at home for a couple of days due to a small ice storm that we had. When I’m bored I bake so I was trying to come up with a new recipe for the family to try. The result: a twist on the Chocolate Pudding Cake with a Chocolate Peanut Butter Pudding Cake.
Chocolate Peanut Butter Pudding Cake
1 cup self-rising flour
1 1/2 cup white sugar
2 tablespoons unsweetened cocoa
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
1 cup of Peanut Butter
1. Preheat oven to 350 degrees F ( 175 degrees C).
2. In ungreased 9 inch square pan, stir together flour, 3/4 cup white sugar, and cocoa. Mix in milk, oil, and vanilla with a fork until smooth.
3. Spread batter evenly in pan (batter will be thick).
6. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.