FUDGE PUDDING CAKE
I usually pop this cake in the oven just as we sit down to dinner. When we're through eating the main course, the dessert is ready!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat sugar, butter and milk. Combine flour, cocoa, baking powder and salt; stir into the sugar mixture. Add walnuts. Pour into a greased 9-in. square baking pan. For topping, combine sugars and cocoa; sprinkle over batter. Pour water over all. Do not stir. Bake at 350° for 30 minutes. Cool for 10 minutes. Spoon some of the fudge sauce over each serving; top with ice cream if desired.
Nutrition Facts : Calories 276 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 135mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g 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 AND HOT FUDGE PUDDING CAKE
Make and share this Peanut Butter and Hot Fudge Pudding Cake recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 2h10m
Yield 6 desserts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
- Stir in peanut butter, and pour in slow cooker.
- Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
- Pour this mixture over batter in slow cooker. DO NOT STIR.
- Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 236.7, Fat 8.8, SaturatedFat 2, Cholesterol 1.9, Sodium 118.3, Carbohydrate 37.9, Fiber 2.1, Sugar 26.1, Protein 4.9
HOT FUDGE PUDDING
Steps:
- Preheat oven to 350 degrees F. In a bowl, sift flour, sugar, 2 tablespoons cocoa, baking powder and salt together. Add the milk, nuts, vanilla and butter and mix until smooth. Pour into a 9 by 13-inch baking pan. Mix the brown sugar, water and 4 tablespoons cocoa well, and pour over the batter. Bake for about 45 minutes.
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
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
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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 until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER FUDGE CAKE
Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.
Provided by MARBALET
Categories Desserts Cakes Sheet Cake Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
- Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
- To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 87.1 g, Cholesterol 79.8 mg, Fat 35.4 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 16.2 g, Sodium 393.1 mg, Sugar 67.6 g
FUDGE PUDDING CAKE
This comforting chocolate dessert (a cake with its own sauce) is a favourite with my family; I've been making it for years. It's so easy to whip up, and inexpensive too. I'm positive this was a Company's Coming recipe, although I don't remember in which particular book I found the recipe.
Provided by Lennie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine flour, sugar, first amount of cocoa, baking powder and salt.
- Add milk and oil.
- Mix together with a spoon and scrape into an 8-inch casserole that is fairly deep.
- In the same bowl, mix brown sugar and second amount of cocoa together.
- Add hot water (not boiling).
- Stir to dissolve sugar, then pour over batter but DO NOT stir.
- Bake, uncovered, for 40 minutes; batter should have risen above the sauce and be firm to the touch.
- Serve warm with vanilla ice cream or Cool Whip.
Nutrition Facts : Calories 344.6, Fat 6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 240.4, Carbohydrate 71, Fiber 1.2, Sugar 51.5, Protein 3.5
HOT FUDGE PUDDING CAKE
This recipe has big chocolate flavor to match its gooey, fudge-like appearance. The success of the sauce depends on using the right ratio of boiling water, sugar and cocoa. Put a fancy spin on this recipe by baking individual pudding cakes: Spay eight 6 oz. oven proof ramekins or coffee cups with cooking spray. Fill each with 2 T. butter. Top each with 1 1/2 T. batter. Top each with 1 1/2 T. cocoa mixture, followed by 2 T. boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes. This is Chef Stephanie Alleyne's recipe. It's a "keeper." Let me know if (when) you agree!
Provided by GREG IN SAN DIEGO
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Spray 8 inch square glass cake pan with cooking spray.
- Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
- Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt in large bowl.
- Whisk milk, butter, egg yolk and vanilla in medium bowl until smooth.
- Stir milk mixture int flour mixture until just combined.
- Fold in chocolate chips (Batter will be stiff.).
- Using rubber spatula, scrape batter into prepared pan and spread into corners.
- Sprinkle reserved cocoa mixture evenly over top.
- Gently pour boiling water over cocoa.
- Do NOT stir.
- Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake area comes out with moist crumbs attached, about 25 minutes.
- Cool on rack for at least 10 minutes.
- To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
- Enjoy -- and go light on the calories tomorrow!
Nutrition Facts : Calories 383.1, Fat 14.6, SaturatedFat 8.7, Cholesterol 58.2, Sodium 234.7, Carbohydrate 63.5, Fiber 3.8, Sugar 41.3, Protein 5.3
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