a recipe: triple chocolate peanut butter pudding cake

who's feeling a little crae crae this morning?? oh dont know what crae crae is? oh thats like the new super hip, cool person slang for crazy apparently.  and that person who's feeling super crae crae, its me.  i dont know if its the lack of sleep catching up with me (thank you non stop, no reason at all barking puppy) or the amount of work at work thats not working that is causing this crae crae feeling, but i have this really bad gut feeling before the week is over (or even possibly today) someone will be crying. whether its me doing the crying or its me causing someone to cry, its gonna happen. and its not intentional at all. its just pure, raw & hard core frustration.

and what do you do when all those feelings are happening? bake something filled with ridiculous amount of chocolate & sugar. thats what!!! i found this recipe thanks to pinterest.  it wasnt actually on pinterest, but when i linked from another recipe on pinterest, it took me to bhg, which i love, which linked me over to this:

Triple Chocolate Peanut Butter Pudding Cake

Ingredients:

Nonstick cooking spray

1 cup all-purpose flour

1/3 cup sugar

2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup chocolate milk or regular milk

2 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup peanut butter-flavor pieces

1/2 cup semisweet chocolate pieces

1/2 cup chopped peanuts

3/4 cup sugar

2 tablespoons unsweetened cocoa powder

1 1/2 cups boiling water

Vanilla ice cream (optional)

Chocolate bar pieces (optional)

How to:

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. (oh and when it says a specific size slow cooker, they have a reason for it.. i used a large one, and make cake was thinner than normal, but still delicious.)



2. In a medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons 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 cup sugar and 2 tablespoons 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 center of cake comes out clean.


5. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream and chocolate bar pieces.


I dont dare add the nutrional information for this, because I mean if you really want to make this, then you really dont have concern for calorie count, I promise.  But if you still insist, you can find it here.

Thanks bhg for filling my chocolate needs!Enjoy!