Chocolate Chip-Peanut Butter Cake

Course : Cakes
Serves: 1
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1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar
3 large eggs beaten
1/2 Cup peanut butter
3/4 Cup light sour cream
1 Teaspoon vanilla extract
2 1/2 Cups allpurpose flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 cup chocolate chips

Preparation / Directions:

Cream butter and sugars. Beat eggs in well. Mis 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 your crockpot. Place a small trivet or fashion a little ring from aluminim foil in the crockpot; place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escare and cook on high for about 4 hours. Test with a toothpick for doneness. Cool in pot ntil dish is cool enough to handle, then transfer to wire rack to cool completely.


Nutritional Information:

3381 Calories (kcal); 228g Total Fat; (56% calories from fat); 46g Protein; 347g Carbohydrate; 262mg Cholesterol; 4448mg Sodium

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