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slow cooker-choc. peanut butter cake

This sounds good haven't tried it yet, maybe this weekend. 

Slow Cooker Molten Chocolate Peanut Butter Cake

INGREDIENTS

12 Tbsp. Shedd's Spread Country Crock? Spread, melted
1 box (18.25 oz.) Devil's food cake mix
1 box (3.4 oz.) instant chocolate pudding & pie filling
1 cup Skippy? Creamy Peanut Butter
1 container (8 oz.) sour cream
1 cup milk
4 eggs
1 cup semi-sweet chocolate chips (about 6 oz.)


DIRECTIONS

  • Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Shedd's Spread Country Crock? Spread; set aside.
  • Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.
  • Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)
  • Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Breyers? All Natural Vanilla Ice Cream.

    *If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.

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