Molten Chocolate Peanut Butter Pudding Cake
Chocolate and peanut butter come together in a delicous way in these gooey molten cakes. Served individually, everyone will love having their very own cake all to themselves.
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Ingredients
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- 2 packages Shawnee Mills Brownie Mix
- 1/4 cup water
- 1/2 Garden Club creamy peanut butter
- 2 tablespoons Hiland Butter, melted
- 2 Hansens eggs
- 1 cup semisweet chocolate chips Topping:
- 1 cup water
- 3/4 cup light brown sugar
- 2 tablespoons unsweetened cocoa powder
- Spray the inside of two 6 count extra large muffin tins or eight 4″ ramekins. Place ingredients for the topping
- 1 cup water, brown sugar and cocoa powder – in a small saucepan over medium heat. Stir until the sugar dissolves, about 3 minutes. Set aside.
- Place the tow brownie mixes, peanut butter, butter, eggs and 1/4 cup water in a large bowl, and stir until well combined. Fold in the chocolate chips. Spoon patter into prepared molds, and spread it evenly on the bottom.
- Note: Do not fill them over half way from the top. – Spoon 2 “muffin tins”
- 3 “ramekins” tbsp of the brown sugar topping over the batter in each mold. Place in 300 F oven for 20 minutes, use a spatula or spoon to spread any remaining liquid evenly over the pudding. Turn heat to 250 and continue cooking for an additional 15 minutes.