Chocolate Chip-peanut Butter Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes, Crockpot | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar |
| 3 | Eggs, beaten | |
| 1/2 | c | Peanut butter |
| 3/4 | c | Light sour cream |
| 1 | t | Vanilla extract |
| 2 1/2 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | c | Chocolate chips |
INSTRUCTIONS
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 1/2 to 3-quart souffle dish or mold (which will fit in your crock pot). 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. 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, then transfer to a wire rack to cool completely. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4787
Calories From Fat: 2074
Total Fat: 243.1g
Cholesterol: 862.4mg
Sodium: 3905.9mg
Potassium: 1927.2mg
Carbohydrates: 593.3g
Fiber: 26.1g
Sugar: 220.8g
Protein: 97.7g