Fudgy Peanut Butter Cake
Fudgy Peanut Butter Cake requires roughly 1 hour and 40 minutes from start to finish. This recipe makes 4 servings with 485 calories, 9g of protein, and 20g of fat each. For 46 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of vanillan ice cream, peanut butter, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 996 people have tried and liked this recipe. It works well as a side dish. It is brought to you by Taste of Home. With a spoonacular score of 45%, this dish is good. If you like this recipe, take a look at these similar recipes: Fudgy Chocolate Peanut Butter Cake, Fudgy Chocolate Peanut Butter Cup Icebox Cake, and Banana Cake with Fudgy Chocolate Peanut Butter Swirl Frosting + Big Blog News.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
2 tablespoons baking cocoa
3/4 teaspoon baking powder
1 tablespoon canola oil
1/2 cup all-purpose flour
1/3 cup milk
1/4 cup peanut butter
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
Vanilla ice cream
1 cup boiling water
Equipment:
bowl
slow cooker
toothpicks
Cooking instruction summary:
Directions In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray. In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of comes out clean. Serve warm with ice cream. Yield: 4 servings. Editor's Note: Reduced-fat peanut butter is not recommended for this recipe. Originally published as Fudgy Peanut Butter Cake in Quick CookingSeptember/October 2002, p49 Nutritional Facts 1 serving (1 piece) equals 348 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 160 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended.
2. Spread into a 1-1/2-qt. slow cooker coated with cooking spray.
3. In a small bowl, combine cocoa and remaining sugar; stir in boiling water.
4. Pour into slow cooker (do not stir).
5. Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of comes out clean.
6. Serve warm with ice cream.
Nutrition Information:
covered percent of daily need
