Title: Chocolate Peanut Butter Cake
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
milk chocolate
|
*
|
| ⅓ | cup |
peanut butter
smooth, no salt |
|
| 2 | each |
eggs
|
|
| 1 | x |
cake mix
|
* |
| ½ | cup |
nuts
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
milk chocolate
|
*
|
| 79 | ml |
peanut butter
smooth, no salt |
|
| 2 | each |
eggs
|
|
| 1 | x |
cake mix
|
* |
| 118 | ml |
nuts
|
|
| 118 | ml |
water
|
|
Directions
Combine all ingredients in mixing bowl, beat for 2 minutes.
Pour batter into greased and floured 2-pound coffee can. Place can in crock pot.
Cover top of can with 8 paper towels.
Cover and bake on High 2 to 3 hours.
