What a fun little cake! To make this pudding cake, put the batter in the pan and pour the hot syrup over it. When it comes from the oven, you will have a peanut butter cake afloat in chocolate syrup. Serve it with vanilla ice cream and chopped peanuts and presto!–you have a Tin Roof Sundae pudding cake!
3/4 cup all purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/3 cup peanut butter (preferably chunky-style)
2/3 cup granulated sugar
1/4 cup cocoa
1 1/4 cup very hot water
1/4 cup melted butter
vanilla ice cream
Preheat the oven to 400 degrees
1. Mix the flour, the 1/3 cup granulated sugar, the baking powder and salt together in a medium bowl.
2. Add the milk, the two tablespoons of melted butter, and vanilla and stir until smooth. Stir in the peanut butter. Spoon the batter into an ungreased 8×8-inch baking pan.
3. In the same bowl, stir together the remaining granulated sugar and cocoa. Stir in the boiling water until the sugar is dissolved. Add the 1/4 cup melted butter. Pour the mixture evenly over the batter in the pan.
4. Bake for 28 to 30 minutes or until the cake tests down with a wooden toothpick. Let cool before serving. Serve with vanilla ice cream topped with chopped peanuts.
The chocolate syrup in the bottom of the pan will thicken as it cools. Cut the cake into squares and set each on a saucer. Spoon the chocolate syrup over the cake. Top with vanilla ice cream and chopped peanuts.