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

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