Chocolate Peanut Butter Pudding Cake
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Serves/Makes: 12
Ready in: 2-5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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