CHOCOLATE CHIP PEANUT BUTTER CAKE
Crockpot chocolate chip peanut butter cake
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 eggs, beaten
- 1/2 cup peanut butter
- 3/4 cup light sour cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Cream butter and sugars.
- 2
Beat eggs in well.
- 3
Mix in peanut butter, sour cream, and vanilla.
- 4
Combine flour, baking powder, soda and salt together and add to creamed mixture.
- 5
Stir in most of the chocolate chips, reserving a few for the top.
- 6
Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your Crock Pot).
- 7
Place a small trivet (or fashion a little 'ring' from aluminum foil) in the Crock Pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels.
- 8
Cover loosely to allow steam to escape and cook on high for about 4 hours.
- 9
Test with a toothpick for doneness.
- 10
Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.