PEANUT BUTTER CHOCOLATE PUDDING CAKE RECIPES

Steps:

• 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.

Steps:

• Preheat the oven to 375°F (190°C). Brush the bottom and sides of the  Rockcrok® Casserole with oil. In a medium bowl, combine the cake mix, water, and egg; mix well. Add the peanut butter; mix until well blended. Pour the batter into the casserole. In a small bowl, combine the brown sugar, cocoa powder, and boiling water, stirring until blended. Carefully pour the mixture over the batter. Bake, uncovered, 30–35 minutes or until a wooden pick inserted in the center comes out clean. Meanwhile, using the Food Chopper, coarsely chop the peanut butter cups. Remove the casserole from the oven to a cooling rack. Immediately sprinkle the chopped candy over the top of the cake. Let the cake stand for 10 minutes before serving.