Chocolate and peanut butter—a comfort food combination that can’t be
beat!!
8 servings
1/3 cup each: room temperature margarine or
butter, granulated and packed light brown sugar
2 eggs
1/2 cup each: chunky peanut butter, reduced-fat
sour cream
12/3 cups self-rising flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate morsels
Hot fudge or chocolate sauce (optional)
1. Beat margarine and sugars in bowl until fluffy;
beat in eggs, blending well. Mix in peanut butter
and sour cream; mix in flour, salt, and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack
in 6-quart slow cooker. Cover and cook on high until toothpick inserted in
center of cake comes out clean, 2 to 21/2 hours. Cool cake on wire rack 10
minutes; invert onto rack and cool. Serve with hot fudge sauce.
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