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Name: Chocolate Chip-Peanut Butter Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; 1 ts Vanilla extract; 1 ts Baking Powder; 1/2 c Brown sugar; 3/4 c Light sour cream; 1/2 c Sugar; 1/2 c Peanut butter; 3 Eggs beaten; 1 ts Baking soda; 2 1/2 c All-purpose flour; 1 c Chocolate chips; 1/2 c Butter

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INGREDIENTS

1/2 ts Salt
1 ts Vanilla extract
1 ts Baking Powder
1/2 c Brown sugar
3/4 c Light sour cream
1/2 c Sugar
1/2 c Peanut butter
3 Eggs ; beaten
1 ts Baking soda
2 1/2 c All-purpose flour
1 c Chocolate chips
1/2 c Butter

Servings

INSTRUCTIONS

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 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. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland on Dec 27, 1997

NOTES

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Chocolate Chip-Peanut Butter Cake

1/2 ts Salt
1 ts Vanilla extract
1 ts Baking Powder
1/2 c Brown sugar
3/4 c Light sour cream
1/2 c Sugar
1/2 c Peanut butter
3 Eggs beaten
1 ts Baking soda
2 1/2 c All-purpose flour
1 c Chocolate chips
1/2 c Butter

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 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.  Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland  <kirkland@gj.net> on Dec 27, 1997

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Nutrition

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Serving Size: 1 Serving (2081g)
Recipe Makes: 1 Servings

Calories: 6310
Calories from Fat: 2341 (37%)

Amt Per Serving		% DV

	Total Fat 260.1g	347 %
	Saturated Fat 129.9g	649 %
	Monounsaturated Fat 84.2g
	Polyunsanturated Fat 22g
Cholesterol 3475.3mg		1069 %
Sodium 7641.6mg		264 %
Potassium 2939.5mg		77 %
Total Carbohydrate 881.2g		259 %
	Dietary Fiber 21.1g	84 %
	Sugars, other 860.1g
Protein 153.7g		220 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6310

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