Recipe serves 12
| PREP TIME | 20 Minutes |
|---|---|
| COOK TIME | 210 Minutes |
| Stand Time | 30 Minutes |
Nutritional Facts
| Serving Size 1 serving | |
| Amount Per 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 % |
Slow Cooker Molten Chocolate Peanut Butter Cake
This warm dessert is great for entertaining or a family get-together.
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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.