Recipe by ratherbeswimmin'
I got this from BHGs holiday baking magazine. I haven't tried it yet, but plan on doing so very soon. Looked too good to pass up.
Top Review by bunkie68
Yummy! I followed the recipe exactly as written, except that I didn't have peanuts and chocolate-covered grahams to garnish it with. It was divine right out of the oven, sort of like a pudding cake. The cocoa/sugar/water mixture made a gooey sauce that sank to the bottom of the pan, and the peanut butter mixture rose to the top. It wasn't as sweet as I'd expected, not a sugar overload. Very easy, and very tasty, I'll be making it again. Thanks, NurseDi!
- 1⁄2 cup all-purpose flour
- 3⁄4 cup sugar, divided
- 3⁄4 teaspoon baking powder
- 1⁄3 cup milk
- 1 tablespoon cooking oil
- 1 teaspoon vanilla
- 1⁄4 cup peanut butter
- 1⁄3 cup semisweet chocolate piece
- 1⁄4 cup cocoa powder
- 3⁄4 cup boiling water
- 1⁄3 cup honey-roasted peanuts, coarsely chopped
- 2 tablespoons crumbled chocolate-covered graham cracker cookies
- whipped cream
Directions See How It's Made
- In a mixing bowl, combine flour, 1/4 cup of sugar, and baking powder.
- Add milk, oil, and vanilla.
- Using a wire wisk, stir mixture until smooth.
- Add peanut butter and semisweet chocolate pieces; stir in.
- Pour batter into an ungreased 1-quart casserole dish; set aside.
- In the same mixing bowl, mix together 1/2 cup sugar, and the cocoa powder.
- Gradually stir in the boiling water.
- Pour mixture over the batter in the casserole.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until pick comes out clean.
- Take out of the oven; top with peanuts and graham cracker crumbs.
- Serve warm with whipped cream.