No Oven (Slow Cooker) Molten Peanut Butter Chocolate Cake
|Amount Per Serving||Value|
|Total Carbohydrates (g)||48.0 g|
|Fibre (g)||3.0 g|
|Sodium (mg)||550.0 mg|
|Fat (g)||32.0 g|
|Saturated Fat (g)||10.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||80.0 mg|
|Iron (mg)||3.0 mg|
|Potassium (mg)||335.0 mg|
|Vitamin D (mcg)||1.0 mcg|
|Calcium (mg)||139.0 mg|
|Sugar (g)||28.0 g|
|Protein (g)||10.0 g|
3 H 30 Mins
3 H 50 Mins
- 12 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
- 1 box (16.5 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.)
Or Try It With
Evenly coat bottom and sides of 5-quart slow cooker with 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise; 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. Remove insert from cooker. Carefully remove lid and paper towels. Serve cake warm and, if desired, with Breyers® Natural Vanilla Ice Cream.
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