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Chocolate Chip Peanut Butter Cake


cup butter
cup sugar
cup brown sugar
3 eggs, beaten
cup peanut butter
cup light sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
1 cup chocolate chips


Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream and vanilla. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 ½ to 3- quart soufflé dish or mould (which will fit in your slow cooker). Place a small trivet or fashion a little “ring” from aluminium foil, in the slow cooker, place the dish on the trivet, and then cover the dish with 4 layers of paper towels.

Cover loosely to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, and then transfer to a wire rack to cool completely.

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