Peanut Butter & Hot Fudge Pudding Cake^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BH&G 10/94,
Carolyn Shaw 6-95,
1/2 cup: Flour,
1/4 cup: Sugar,
3/4 tsp: Baking powder,
1/3 cup: Milk,
1 tbsp: Cooking oil,
1/2 tsp: Vanilla,
1/4 cup: Peanut butter,
1/2 cup: Sugar,
3 tbsp: Unsweetened cocoa,
1 cup: Boiling water,
Vanilla ice cream,
Fudge ice cream topping,
Optional,
1/3 cup: Chopped peanuts,
NUTRITIONAL INFORMATION
421: Calories,
18 gram: Fat,
211 milligram: Sodium,
57 gram: Carbohydrate,
2 gram: Fiber,
10 gram: Protein,
Directions:
Combine flour, 1/4 cup sugar and baking powder. Add milk, oil and
vanilla; stir till smooth. Stir in peanut butter. Pour into ungreased
1 1/2 quart casserole.
In same bowl, stir together the 1/2 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
Source from luhu.jp
vanilla; stir till smooth. Stir in peanut butter. Pour into ungreased
1 1/2 quart casserole.
In same bowl, stir together the 1/2 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
Source from luhu.jp