Chocolate chip-peanut butter cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar |
| 3 | Eggs; beaten | |
| ½ | cup | Peanut butter |
| ¾ | cup | Light sour cream |
| 1 | teaspoon | Vanilla extract |
| 2½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Chocolate chips |
Directions
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 2½ 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@...> on Dec 27, 1997