Image: Jodi Pudge | Food Styling: Nicole Young | Props Styling: Oksana Slavutych
You can bake this luscious little number in the oven or the slow cooker. Talk about convenient!
- ¾ cup (175 mL) all-purpose flour
- ⅓ cup (75 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- ⅓ cup (75 mL) milk
- 1 egg, beaten
- 3 tbsp (45 mL) natural peanut butter
- ¾ cup (175 mL) packed brown sugar
- ¼ cup (60 mL) cocoa powder
- 1 cup (250 mL) boiling water
1 In large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square baking dish.
2 In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.
Variation for slow cooker:
Scrape batter into greased slow cooker. Pour cocoa mixture over top; do not stir. Cover and cook on high until cake is firm to touch, about 2 hours.
Note: All-purpose flour does not require sifting. Sift cake-and-pastry flour before measuring. Sift cocoa powder and icing sugar after measuring to eliminate lumps.
Make 4 to 6 servings.
PER EACH OF 6 SERVINGS: about 281 cal, 6 g pro, 6 g total fat (1 g sat. fat), 54 g carb, 2 g fibre, 32 mg chol, 81 mg sodium. % RD I: 7% calcium, 16% iron, 2% vit A, 17% folate.
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Excerpted from by The Canadian Living Test Kitchen © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.