Chocolate Chip Peanut Butter Cake Recipe

Ingredients

 Butter 1 / 2 cup

1 / 2 cup sugar

1 / 2 cup brown sugar

3 eggs, beaten

Peanut butter 1 / 2 cup

3 / 4 cup sour cream

1 teaspoon vanilla extract

2 1 / 2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

Tsp salt 1 / 2

1 cup chocolate chips



PREPARATION: 
Beat butter and sugar. Beat eggs well. Mix peanut butter, sour cream and vanilla. Combine flour, baking powder, baking soda and salt and add to creamed mixture. Stir in most of the chocolate chips, reserving a little upwards.

Pour into a greased and floured 2 1 / 2 to 3 quarts of souffle dish or mold gallon (which is suitable for slow cooker). Place a small tripod in the slow cooker, place the dish on the trivet, then cover the dish with 4 layers of paper towels.

Cover to allow steam to escape and cook on high for about 4 hours. Test with a toothpick for cooking. Cool in pot until dish is cool enough, then transfer to a wire rack to cool completely.



 

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake