Choco Chip and Peanut Butter Crockpot Cake Recipe

Choco Chip and Peanut Butter Crockpot Cake Recipe

1/2 c of butter; melted
1/2 c of sugar
3 pcs of eggs; beaten
1/2 c of peanut butter
3/4 c of sour cream (light)
1 tsp of vanilla extract
2.5 c of all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 c of chocolate chips
1/2 c of brown sugar

Combine the butter (leave a small amount for greasing) and sugar in a large bowl. Whisk ’til creamy. Add eggs, peanut butter, vanilla and sour cream, beating well after every addition. Whisk ’til smooth. Set aside.

Combine baking powder, baking soda, salt and flour in a small bowl. Mix well. Add it little by little to the butter mixture. Whisk well after every addition. Add in 3/4 cup of the choco chips. Stir gently.

Grease a souffle mould (3 quarts, must fit in the crockpot) with butter. Dust with flour. Pour mixture into the mould; and then spread evenly.

Place a rack on the bottom of the crockpot. Position the mould on top of the rack. Cover it with 4 paper towel sheets. Cover with lid leaving about 1/4 inch opening to let steam escape.

Set heat to high. Cook for 3-4 hours. You will know that it is done if you pierce it with a toothpick and the toothpick comes out clean.

Turn off the heat. Let it stand in the crockpot ’til mould is not too hot enough to handle. Remove from the crockpot, and then from the mould.

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