So, we were reading Mainly Ewes blog recently, and Kelly had posted a recipe for Pork Butt with Chipotles and Dr. Pepper. Now, I don't eat meat, but I have to admit that it did look kind of good - in a carnivorous sort of way. Anyway, after that, the goatmother found a recipe for Triple Chocolate Peanut Butter Pudding Cake on the Better Homes and Gardens site that you actually cook in a Crock Pot. ( I think Kelly must've gotten her hungry. Not that she really needs anyone to get her hungry. She seems to do well enough on her own.) Anyway, if it has anything to do with Peanuts it just has to be good, now doesn't it? So, the goatmother tried it and said it turned out rather well. I am a little miffed that she didn't even offer me a taste, but I guess I'll post the recipe here in case you want to try it for yourself and perhaps send me a bite.
Triple Chocolate Peanut Butter Pudding Cake
Makes 8 servings (unless you are an Alpine or a large Nubian, in which case it would be 1.)
Prep: 20 minutes ( Do not stop and sample the Peanuts or it will take longer.)
Cool: 30 minutes (If you can wait that long.)
Slow Cook: 2 to 2 hours 30 minutes on high.
Non stick cooking spray
1 C. All-purpose flour
1/3 C. Sugar
2 Tbsp. Unsweetened cocoa powder
1 1/2 tsp. Baking powder
1/2 C. Chocolate milk or regular milk (Or, hay! What about goat milk?)
2 Tbsp. Vegetable oil
2 tsp. Vanilla
1/2 C. Peanut butter flavored pieces (Why, oh why, wasn't I offered any?)
1/2 C. Semisweet chocolate pieces
1/2 C. Chopped Peanuts (Oh, yeah!!!! No skimping, please!!!!!)
3/4 C. Sugar
2 Tbsp. Unsweetened cocoa powder
1 1/2 C. Boiling water
Vanilla ice cream (optional - but good - and not fattening at all. Nope.)
Chocolate bar pieces (optional - but even better than good and most assuredly NOT fattening.)
1. Lightly coat the inside of a 3 1/2 or 4 qt. slow cooker with cooking spray; set aside.
2. In a medium bowl, stir together flour, 1/3 C. sugar, 2 Tbsp. cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla; stir just until moistened. Stir in Peanut butter pieces, chocolate pieces, and Peanuts. Spread batter evenly in the prepared cooker.
3. In another medium bowl, combine 3/4 C. sugar and 2 Tbsp. cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high heat setting for 2 to 2 1/2 hours or until a toothpick inserted into the center of the cake comes out clean. (See? Now you've got time to clean up after the goats - or maybe even clean the barn.)
5. Remove liner from cooker, if possible, or turn off cooker. (I sure hope you washed your hands after cleaning the barn.) Let stand, uncovered, for 30 to 40 minutes to cool slightly. (See? More time. Go give the goats a few of those left over Peanuts.) To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces. (What do you mean 'if desired'? Of course it is desired. Better they should put 'if one can manage restraint'. Oy.)
Servings Per Recipe: 8 servings (or see top of recipe), Calories: 372 (Yeah, right. With all those chocolate pieces and that extra scoop of vanilla ice cream? Who are they trying to kid?), Total Fat: (g) 15 (You wish.), Saturated Fat: (g)6, Monounsaturated Fat: (g)7, Polyunsaturated Fat: (g) 3, Cholesterol: (mg) 3, Sodium: (mg) 125, Carbohydrate: (g) 52, Total Sugar: (g) 3, Protein: (g) 5, Calcium: (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet (but who has one of those?).
*Note: Because the goatfather is diabetic and because the goatmother is fat, she used 1/2 and 1/2 measurements of Splenda and sugar wherever sugar was called for. It still turned out well and nobody felt as guilty about it - except the goatmother SHOULD have, since she neglected to offer me any.
"There is no delight in owning anything unshared." - Seneca, Roman Philosopher (not a Native-American or the former Seahawk.) Take that, put it in your pudding and eat it, goatmother!