Slow Cooker Molten Chocolate Peanut Butter Cake
- 12 tablespoons country crock spread
- 16 1/2 ounces devil's food cake mix
- 3 7/8 ounces instant chocolate pudding & pie filling
- 1 cup creamy peanut butter
- 8 ounces sour cream
- 1 cup milk
- 4 eggs
- 1 cup semi sweet chocolate chips about 6 oz.
- Evenly coat bottom and sides of 5-quart slow cooker with 2 tablespoons Country Crock(R) 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(R) Natural Vanilla Ice Cream.
country, cake mix, chocolate pudding, peanut butter, sour cream, milk, eggs, semi sweet chocolate chips
Taken from www.yummly.com/recipe/Slow-Cooker-Molten-Chocolate-Peanut-Butter-Cake-2192959 (may not work)