Chocolate Casserole
Contributed by Jo
Source: Better Homes and Gardens Amagazine, January 2000

This pudding-cake cousin warms you through and through with its combination
of chunky peanut buter, semisweet chocolate, and a chocolate graham cracker
topping. A hot chocolate mixture poured over the batter makes the liquid
center.

Prep: 15 minutes
Bake: 35 minutes

1/2 cup all-purpose flour
1/4 cup sugar
3/4 tsp baking powder
1/3 cup milk
1 Tbsp cooking oil
1 tsp vanilla
1/4 cup peanut butter
1/3 cup semisweet chocolate pieces
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/3 cup chopped honey-roasted peanuts
2 Tbsp crumbled chocolate-flavored graham crackers (optional)
Whipped Cream (optional)

Preheat to 350° F. In a medium mixing bowl combine flour, the 1/4 cup of
sugar, and baking powder. Add milk, oil, and vanilla. Using a wire whisk,
stir until smooth. Stir in peanut butter and semisweet chocolate pieces.

Pour batter into an ungreased 1-quart casserole. Set aside. In same mixing
bowl stir together remaining sugar and cocoa. Gradually stir in boiling
water. Pour mixture evenly over batter in casserole.

Bake, uncovered, 35 to 40 minutes or until a wooden toothpick inserted into
the cake portion comes out clean. Remove from oven; top with peanuts and
graham crackers, if desired. Serve warm with cream or whipped cream. Makes
6 servings.

Nutrition facts per serving: 333 cal., 15 g total fat (3 g sat. fat), 1 mg
chol., 170 mg sodium, 42 g carbo., 3 g fiber, and 7 g pro. Daily values:
0% vit. A, 0% vit. C, 9% calcium, and 9% iron.