Peanut Butter and Fudge Pudding Cake
Indulge in the decadence of this Peanut Butter and Fudge Pudding Cake—a dessert that combines rich chocolatey goodness with the creamy allure of peanut butter. This delightful self-saucing cake features a moist, tender chocolate-peanut butter cake base layered with gooey fudge pudding and studded with peanut butter and semi-sweet chocolate chips for bursts of irresistible flavor. With a quick 15-minute prep and the magic of bubbling boiling water creating the pudding layer as it bakes, this recipe is as fascinating as it is delicious. Perfect for a cozy family dessert or a treat to impress guests, this warm, comforting cake is best served with a drizzle of its luscious fudge sauce and a scoop of creamy vanilla ice cream. Whether you’re a chocolate lover, a peanut butter enthusiast, or both, this easy dessert is sure to satisfy your cravings!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup whole milk
- 0.25 cup peanut butter
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 0.75 cup packed light brown sugar
- 3 tablespoons unsweetened cocoa powder (for topping)
- 1.25 cups boiling water
- 0.33 cup peanut butter chips
- 0.33 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with non-stick spray or butter.
In a medium mixing bowl, whisk together the flour, granulated sugar, 3 tablespoons of cocoa powder, baking powder, and salt.
In a separate mixing bowl, combine the milk, peanut butter, vegetable oil, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Spread the batter evenly into the prepared baking pan.
In a small bowl, mix the brown sugar and 3 tablespoons of cocoa powder for the topping.
Sprinkle the sugar-cocoa mixture evenly over the batter in the pan.
Scatter the peanut butter chips and semi-sweet chocolate chips evenly on top.
Carefully pour the boiling water over the entire surface of the cake batter. Do not stir.
Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the cake portion comes out clean (the pudding layer will still be gooey underneath).
Remove the cake from the oven and allow it to cool for about 10 minutes before serving.
Serve warm with a drizzle of the fudge sauce from the bottom of the pan and, if desired, a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 464.9 g | 169% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 325.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
