DREAMY CHOCOLATE PEANUT BUTTER PUDDING CAKE

 

All good things come from this kitchen.

We like hanging out here.

We laugh.

We solve problems.

We listen to each other.

We share ideas and personal thoughts.

We create nourishment for our souls.

We remember our parents and grandparents who are no longer with us...

and we remember...

how lucky we are to be family.

Chocolate Peanut Butter Pudding Cake   

The Cake
1 stick (8 tablespoons) butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup cake flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk

The Peanut Butter Pudding
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1/2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 tablespoon grated chocolate, for garnish

 

 In a large bowl cream together the butter and sugar until well combined and somewhat lighter in color. Add the egg and vanilla and mix until uniformly mixed.
In a medium bowl sift together the flour, cocoa powder, baking powder, and baking soda.
Alternately add the flour mixture and milk into the butter in three additions, beginning and ending with the flour.

Pour the mixture into the prepared pan and spread so the patter is even. Bake for 25 to 30 minutes, or until the cake springs back when gently pressed in the center, and the edges of the cake pull away from the sides of the pan. Do not over-bake.

In a blender combine the milk, brown sugar, peanut butter, cornstarch,  and egg yolk. Blend until smooth, about 30 seconds, then transfer the mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Cook for 1 minute then remove from the heat. Add the butter and vanilla.

Once the cake comes out of the oven immediately poke holes into the cake with the end of a large wooden spoon. Pour the hot pudding over the cake. Cover the cake with plastic and cool on the counter for 1 hour, then chill for at least 4 hours or overnight.

Just before serving prepare the topping. In a stand mixer, or a large bowl with a hand mixer, combine the cream, powdered sugar, and vanilla. Whip until the mixture forms soft peaks, about 2 minutes. Spread the whipped cream over the cake and garnish with grated chocolate.