Cooking Time:
4 hoursServings:
6-8
Ingredients
1/2 c. butter1/2 c. sugar
1/2 c. brown sugar
3 eggs, beaten
1/2 c. peanut butter
3/4 c. light sour cream
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips
Desserts are wonderful in the slow cooker. Slow Cooker Chocolate Chip Peanut Butter Cake is delicious and moist, it will become one of your favorite!
- 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 Slow Cooker). Place a small trivet (or fashion a little “ring” from aluminum foil) in the slow cooker, 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.
Happy Crocking!
XOXO,
Jenn
What size crockpot do you use?
Hi Trixy, when I make this recipe I use my 4 qt. crock pot, and it does usually get done sooner than the recipe says, so if you have the 2 1/2 quart pot, this size would be a good choice too! Happy Crocking!
Are the eggs essential? We are a lacto-vegetarian household – and we love the look of this!!
Hi Tracy, I looked on the internet, as we can use eggs, but here are some things they say you can use to substitute for eggs, and you can’t tell the difference. Hope this helps and Happy Crocking!
Just add 150 ml of milk for every egg; it works just the same and you can’t even taste the difference.
1 egg = 1 heaped tablespoon soya powder or 1/4 cup tofu.
1 egg = 2 heaped tbsp potato starch or arrowroot powder.
1 egg = 1 banana