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Slow Cooker Molten Chocolate Peanut Butter Cake

Slow Cooker Molten Chocolate Peanut Butter Cake

Recipe serves 12

PREP TIME 20 Minutes

COOK TIME 210 Minutes

Stand Time 30 Minutes

INGREDIENTS

  • 12 Tbsp. Country Crock® Spread, melted
  • 1 box (18.25 oz.) Devil's food cake mix
  • 1 box (3.9 oz.) instant chocolate pudding & pie filling
  • 1 cup creamy peanut butter
  • 1 container (8 oz.) sour cream
  • 1 cup milk
  • 4 eggs
  • 1 cup semi-sweet chocolate chips, (about 6 oz.)

INSTRUCTIONS

Evenly coat bottom and sides of 5-quart* slow cooker with 2 tablespoons melted Country Crock® Spread; set aside.

Combine remaining ingredients except chocolate chips in large bowl with electric mixer according to cake mix package directions; stir in chocolate chips. Pour into prepared cooker.

Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)

Cook on LOW 3-1/2 hours. Turn off heat, then let stand covered 30 minutes. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Breyers® Natural Vanilla Ice Cream.

  • *If using 6-quart slow cooker, cook on LOW 4-1/2 hours. Turn off heat, then let stand covered 30 minutes. Serve as above.
  • Cost per recipe*: $7.16. Cost per serving*: $0.60. *Based on average retail prices at national supermarkets.

Nutritional Facts

Amount Per Serving
Serving Size 1 serving
Calories 560
Calories from Fat 300
Total Fat 32 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 750 mg
Total Carbs 54 g
Dietary Fiber 4 g
Sugars 35 g
Protein 11 g
Vitamin A 15 %
Vitamin C 0 %
Calcium 10 %
Iron 15 %

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