Slow Cooker Chocolate Chip Peanut Butter Cake

2014-10-14
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 2:30 h
  • Ready In : 2:45 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(3 / 5)

3 5 2
Rate this recipe

2people rated this recipe

Related Recipes:
  • slow cooker eggplant-tomato stew recipe

    Slow Cooker Eggplant-Tomato Stew Recipe

  • slow cooker shrried beef and mushroom stew recipe

    Slow Cooker Sherried Beef and Mushroom Stew Recipe

  • slow cooker hot buttered apple rum recipe

    Slow Cooker Hot Buttered Apple Rum Recipe

  • pressure cooker baked chicken quarters recipe

    Pressure Cooker Baked Chicken Quarters Recipe

  • homemade new enhland lobster rolls recipe

    Homemade New England Lobster Rolls Recipe

Slow cooker chocolate chip peanut butter cake. Delicious dessert cooked in slow cooker.Big thanks to Jennifer McHenry for the nice picture.

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 remaining ingredients.

Step 2

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

Step 3

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.