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CHOCOLATE
CHIP
PEANUT
BUTTER
CAKE
1/2 cup
butter
1/2 cup
sugar
1/2 cup
brown
sugar
3 eggs,
beaten
1/2 cup
peanut
butter
3/4 cup
light
sour
cream
1
teaspoon
vanilla
extract
2 1/2
cups
all-purpose
flour
1
teaspoon
baking
powder
1
teaspoon
baking
soda
1/2
teaspoon
salt
1 cup
chocolate
chips
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
soufflé
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.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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