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Peanut Butter Chocolate Pudding Cake

Ingredients

 Canola oil for greasing Casserole
1 small pkg (9 oz) devil’s food cake mix or 1 2/3 cups (400 mL) from a regular-size package
1/2 cup (125 mL) water
1   egg
1/3 cup (75 mL) creamy peanut butter
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) unsweetened cocoa powder
1 1/4 cups (300 mL) boiling water
3 pkg (1.5 oz/42 g each) classic peanut butter cups (6 peanut butter cups total)
 

Directions

1

Preheat oven to 375°F (190°C). Brush bottom and sides of Rockcrok® (2-qt./1.9-L) Casserole with oil. 

2

In medium bowl, combine cake mix, water and egg; mix well. Add peanut butter; mix until well blended. Pour batter into Casserole. 

3

In small bowl, combine brown sugar, cocoa powder and boiling water; stir until blended. Carefully pour over batter. Bake, uncovered, 30-35 minutes or until wooden pick inserted in center comes out clean. 

4

Meanwhile, using Food Chopper, coarsely chop peanut butter cups. Remove Casserole from oven to cooling rack. Immediately sprinkle chopped candy over top of cake. Let stand 10 minutes before serving. 

Yield:

  ,
8 servings of  

Nutrients per serving:

U.S. Nutrients per serving: Calories 340, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 50 g, Fiber 3 g, Protein 8 g 

U.S. Diabetic exchanges per serving:

U.S. Diabetic Exchanges per serving: 2 Starch, 1 1/2 Fruit, 3 Fat (3 1/2 Carb) 

Cook's Tips: No information is currently available.

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