Peanut butter & hot fudge pudding cake^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BH&G 10/94 | ||
| Carolyn Shaw 6-95 | ||
| ½ | cup | Flour |
| ¼ | cup | Sugar |
| ¾ | teaspoon | Baking powder |
| ⅓ | cup | Milk |
| 1 | tablespoon | Cooking oil |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Peanut butter |
| ½ | cup | Sugar |
| 3 | tablespoons | Unsweetened cocoa |
| 1 | cup | Boiling water |
| Vanilla ice cream | ||
| Fudge ice cream topping, | ||
| Optional | ||
| ⅓ | cup | Chopped peanuts |
| 421 | Calories | |
| 18 | grams | Fat |
| 211 | milligrams | Sodium |
| 57 | grams | Carbohydrate |
| 2 | grams | Fiber |
| 10 | grams | Protein |
Directions
NUTRITIONAL INFORMATION
Combine flour, ¼ cup sugar and baking powder. Add milk, oil and vanilla; stir till smooth. Stir in peanut butter. Pour into ungreased 1½ quart casserole.
In same bowl, stir together the ½ cup sugar and cocoa powder.
Gradually stir in the boiling water. Pour evenly over batter.
Bake in a 40F. oven about 30 minutes or until toothpick inserted in center comes out clean.
Serve warm with ice cream and fudge sauce, if desired. Top with peanuts. 4 servings. 1 mg cholesterol Submitted By CAROLYN SHAW On 06-10-95