Real Food MakeOver: Crock Pot Chocolate Peanut Butter Pudding Cake (and Cake Boys Episode 7!)

 
Have a recipe you’d like me to try and make over?   Submit your recipes on this Real Food Recipe Makeover Submission Page.
 

Remember that cake I tried to make in a crock pot that ended up being tedious and difficult?  After that, my friend Jenny emailed me a recipe for Crock Pot Chocolate Peanut Butter Pudding Cake, figuring that I could surely make over the ingredients to make this a healthier recipe.
 

I was excited, yet given my experience with cake in a crock pot, I couldn’t help but wonder:  Would this cake be a lot of work?  Would it be tasty in the end?
 

The answer to those questions are:  No, this cake is not a lot of work…and YES this cake is incredibly tasty.
 

I actually handed the recipe to the Cake Boys (aka Justus and bros) to make this for Matt’s birthday last week.  It was so easy for them to adapt that they did it without any help from me.   Yes indeed, this Real Food Makeover is brought to you by the Cake Boys.  :)

 
You simply pour the batter into the crock pot, then drizzle over a layer of boiling water/cocoa/sucanat.  The cake bakes in a crock pot for two hours, and when it’s finished, the cake has baked over the top and a layer of fudgy pudding is on the bottom.
 

This cake is dreamy, rich deliciousness.  We all loved it!
 


Chocolate Peanut Butter Pudding Cake

 
1 cup whole wheat flour
2 Tablespoons unsweetened cocoa powder
1/2 cup sucanat
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons melted butter (or coconut oil)
1 teaspoon vanilla
1/2 cup natural peanut butter
1/2 cup semi-sweet chocolate chips

 
Combine flour, cocoa, sucanat, baking powder, and salt. Mix well. Make a well in the center and add milk, butter, and vanilla. Stir well, until batter is smooth. Stir in peanut butter (heat if needed, to thin). Stir in chocolate chips. Spread the batter evenly into a well greased slow cooker.  Make the topping:
 
Topping:

 
3 Tablespoons cocoa powder
3/4 cup sucanat
1 1/2 cups boiling water
 

Mix cocoa and sucanat, whisk in boiling water until smooth. Gently pour over batter in crock pot, but don’t stir. Cover and cook on HIGH until puffed and the top layer is set, about 2- 2 1/4 hours.  Turn off crock pot and let stand, covered for at least 30 minutes. Serve the cake (which is now on top) with ice cream or whipped cream and drizzle the fudgy pudding from the bottom over both.

 
Makes 6-8 servings

 

 
And now, you can enjoy Episode 7 of Cake Boys, which includes a ridiculous commercial break by Asa.  Wow, our boys have tooooo much fun putting these together.  Also, I should note:  Justus says that he added “shortening” to the cake.  He really added butter.  He was just reading the original recipe when he recorded.  :)  And then we had a little lesson about what shortening is and why we don’t eat it unless it’s Palm Shortening.  But anyway…

 

Comments

  1. Jamie says

    Oh my!! I will not make this recipe at 11:00 at night. I will NOT make this recipe at 11:00 at night. Not sure how strong my will power is while staring at these pics.

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    Abby Reply:

    Hahaha, I’m glad I’m not the only one forcing myself to not run to the kitchen and make this!

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  2. Janet says

    Hi Laura,
    I assume sucanat is a type of sugar and if so can it be swapped out equally with regular sugar? I am on a gluten free diet and I am going to try this with almond flour. Thank you for sharing all this info with us every day. I appreciate it :)

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    Laura Reply:

    Yes, sucanat is “dehydrated cane sugar juice”, which you can read more about here: http://heavenlyhomemakers.com/the-most-nutritious-sweeteners. But it can be equally swapped with white or brown sugar. :)

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  3. stacy says

    That “commercial” is hillarious!!! Thank you for that great laugh to get my day started! Tell your boys that they did an awesome job!

    [Reply]

  4. Suzanne says

    Do you think this recipe could be made with coconut flour or almond flour?

    [Reply]

    Laura Reply:

    I’m not sure since I’ve not done it before. If you use coconut flour, you’d probably need to make some major adjustments since that is such a dry flour. Maybe almond flour would work better?

    [Reply]

  5. says

    Your family is precious. You are all welcome to come over and hang out with my family anytime. :) Except it might be a long drive, since we live in South Louisiana…

    [Reply]

  6. Michelle D says

    WOW!! Yum, your boys have outdone themselves Laura, so good! I am on a gluten free diet and substituted sorghum and tapioca starch and it turned out great. My boys are enjoying the cake boys videos. It may just motivate them enough to help out in the kitchen!
    Blessings,
    Michelle

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  7. Gloria says

    My 5 year old thoroughly enjoyed the video and is excited to make this for a Thanksgiving dessert for the non-pumpkin pie eaters. Thanks!

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  8. says

    I currently have to avoid nuts. Is the peanut butter essential? Can I leave it out or substitute it with something else? Thanks.

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    LindseyforLaura@HHM Reply:

    The peanut butter is not essential. Go ahead and skip it!

    [Reply]

  9. Susan Alexander says

    I cheated and made this with white flour, white sugar (though organic), subbing coconut milk and coconut oil and sunbutter. LOL It came out delicious! Kid and mommy approved, just not daddy approved (but not much meets his rules!).

    [Reply]

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