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Slow Cooker Chocolate Chip Peanut Butter Cake

2022-10-14
Slow cooker chocolate chip peanut butter cake. Delicious dessert cooked in a slow cooker.#slowcooker #crockpot #cake #dessrt #coffee #easy #delicious #chocolate #magicskilletrecipes
  • Yield: 8
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 2:30 h
  • Ready In: 2:45 h

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Nutritional Info

This information is per serving.

  • Calories

    590

  • Carbohydrates

    65.9 g

  • Cholesterol

    114.4 mg

  • Fat

    32.1 g

  • Fiber

    4.8 g

  • Protein

    12.2 g

  • Saturated Fat

    20.8 g

  • Serving Size

    1

  • Sodium

    564.0 mg

  • Sugar

    40.4 g

  • Trans Fat

    5.7 g

  • Unsaturated Fat

    1.2 g

  • Potassium

    129.4 mg
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Slow cooker chocolate chip peanut butter cake. Delicious dessert cooked in a slow cooker.

Slow Cooker Chocolate Chip Peanut Butter Cake

Ingredients

  • 1/3 cup (80 g) room temperature margarine
  • 1/3 cup (80 g) granulated brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup (125 g) chunky peanut butter
  • 1/2 cup (125 g) reduced-fat sour cream
  • 1²⁄³ cups (410 g) self-rising flour
  • 1/4 teaspoon salt
  • 1/2 cup (125 g( semi-sweet chocolate morsels

Method

Step 1

In a mixing bowl, combine margarine and brown sugar. Beat until fluffy. Add beaten eggs and blend well. Stir in peanut butter and sour cream. Stir in the remaining ingredients.

Step 2

Pour batter into greased and floured fluted cake pan. Arrange on a rack in a 6-quart (6 L) slow cooker. Cover the slow cooker and cook on a high-heat setting for 2-2½ hours(until a toothpick inserted in the center of the cake comes out clean).

Step 3

Cool cooked cake on a wire rack for 10-15 minutes. Invert onto the rack and cool.

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