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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