There are around a thousand different layers of butter and dough in traditional puff pastry. Although blitz puff pastry doesn’t puff as high, making it at home is undoubtedly simpler.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup creamy peanut butter
- ¾ cup sour cream
- 3 tablespoons butter, melted
- 1 teaspoon almond extract
- 2 tablespoons boiling water
- ¾ cup white sugar
- 6 tablespoons unsweetened cocoa powder
- 2 cups boiling water
- 2 tablespoons chocolate syrup
Instructions
- Coat the inside of a slow cooker with cooking spray.
- Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
- Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
- Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 278 mg |
| Sugars | 22 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I add more sugar to the chocolate mixture loved it
Followed recipe and is wicked good!
We substituted sour cream with plain Greek yogurt and almond extract with vanilla extract! We ate it with little banana and plan to add ice cream for the next serving! Came out as pictured; a little moist in the center but not overly so; overall happy with the recipe and met my prego craving!
I used Mexican vanilla extract instead of almond. I doubled it and used my larger crock pot but I think I could’ve used my medium size so there would be more yummy gooey sauce. It was still a hit with my guests,though,and what little I had left over reheated wonderfully!
Made recipe as is, texture for me was mushy. I’ve never had pudding cake so I’m not used to the texture. The flavors tasted good, I even had vanilla bean ice cream on the side. The combination of the ice cream did make this dish more tasteful. However, I would not make this dish again because of the mushy texture.
Made recipe as is, texture for me was mushy. I’ve never had pudding cake so I’m not used to the texture. The flavors tasted good, I even had vanilla bean ice cream on the side. The combination of the ice cream did make this dish more tasteful. However, I would not make this dish again because of the mushy texture.
Surprised how well the cake turned out, but tasted no peanut butter and the chocolate was over powering. I was expecting a Reese cup flavor, but was disappointed.
I followed the recipe exactly. It was excellent. Lots of sauce in the bottom, nice cake-y top and good flavour throughout. I would make this again in a heartbeat exactly the way it’s written with no changes whatsoever. I used a 2.5 Qt crockpot.
Easy, simple recipe that tastes great. Looks pretty ugly going into the slow cooker, but have faith…looks at the front end change into a great dessert. The only thing I would add is a layer of mini-marshmallows next time, placing them atop the already-cooking masterpiece about a half hour before it’s done. Another gooey, flavor to add to the pudding cake! Tastes fantastic!
Rather bland. Better when it was warm, but didn’t have the “pow” I was hoping for.
At first I didn’t like it , but now I realize my crock pot cooks to hot while on a low setting. It was too dry. The next day I heated it up with milk in the bowl to give it one more try before pitching it. Wow, what a difference. The “pudding” quality was there and now I taste how it is support to be.
Family enjoyed it but thought the almond flavour over powered the peanut butter. Would make it again but reduce the almond extract by half or omit.
I found this recipe on the menu spinner. This was so easy and I already had most ingredients on hand. I was out of sour cream so I substituted buttermilk in slightly less volume than was required of the sour cream. Everything turned out perfectly. It makes its own chocolate sauce on the bottom similar to my chocolate cobbler recipe. This is definitely a keeper.
Love this recipe! So easy and tastes great! I usually leave out the chocolate syrup because I never have it. We never miss it.
I messed up the last step; basically mixing all together and it still turned out! It needs the chocolate sauce to appear fancy (And I sprinkled powdered sugar on top, as well). The 1 1/2 hr. cook time is exactly right — it can scorch if you go over that time. Happy that the cooking spray kept it easy to remove/clean after.
So yummy and gooey. Made the house smell amazing while it was cooking.
The texture was great, especially the gooey chocolate on the bottom. However, it didn’t taste very good 🙁
If I tried this again, I would omit the almond extract. It overpowered the blend of chocolate and peanut butter flavors and was not appealing.
OMG this was so good. I didn’t have almond extract so I used coconut. And I had to cook it for 2 hours not 1 1/2. But it was delish
The recipe does not indicate what size of slow cooker to use. I’m sure people know not to use the itty bitty 1 quart ones, but ‘standard’ slow cookers can range from 2 quart to 6 quart, which will dramatically alter the density and therefore the results. I’m going to try it with my 5 quart cooker tonight and we’ll see what happens. 🙂
We enjoyed this very moist cake. I used chunky peanut butter and the added crunch was nice. I will add some chocolate chips next time just to see how that will work.