Slow Cooker Chocolate Chip Peanut Butter Cake

slow cooker chocolate chip peanut butter cake
  • Yield: 8
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 2:30 h
  • Ready In: 2:45 h

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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.

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