This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow Cooker Chocolate Peanut Butter Pudding Cake
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- #119943
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package plain devil's food cake mix
1 package (3.9 ounce size) chocolate instant pudding mix
1 container (16 ounce size) sour cream
4 eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 package (6 ounce size) peanut butter chips
vegetable oil cooking spray, for misting the slow cooker
ice cream of your choice, for serving
directions
Place the cake mix, pudding mix, sour cream, eggs, oil and vanilla in a large mixing bowl. Add 1 cup of water and then beat with a mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the side of the bowl.
Increase the mixer speed to medium and beat until all the ingredients come together and are well blended, about 2 minutes longer, scraping down the side of the bowl again, if necessary. Fold in the peanut butter chips.
Spray the bottom and side of a 4 1/2-to-6 quart slow cooker with vegetable oil cooking spray. Pour the batter in the crock pot and cover it. Cook the cake 3 1/2 hours on high heat or 6 1/2 to 7 hours on low heat.
Don't worry about what it looks like--it becomes quite puffed in the center and begins to pull away from the side of the cooker when it is done.
Spoon the warm cake into serving bowls and serve with ice cream.
added by
ladyw1973
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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