Description
A sweet, thick, peanut butter cake topped with chocolate “pudding.”
Ingredients
- 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 (Optional)
- 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 (Optional)
- 1 pinch salt
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 8