Slow Cooker Peanut Butter Chocolate Cake

Slow Cooker Peanut Butter Chocolate Cake

Preparation Time20 mins Cooking Time210 mins Makes 12 servings

No Oven needed in the hot summer, our delicious Molten Peanut Butter Chocolate Cake made with Hellmann’s® Real Mayonnaise, sour cream and creamy peanut butter is so easy when made in the slow cooker!

Nutritional Information

Calories

500 (12 serving)

Total Fat

32g (12 serving)

Saturated Fat

10g (12 serving)

Cholesterol

80mg (12 serving)

Sodium

550mg (12 serving)

Total Carbs

48g (12 serving)

Dietary Fiber

3g (12 serving)

Sugars

28g (12 serving)

Protein

10g (12 serving)

Ingredients List
  1. 12 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise, divided
  2. 1 box (16.5 oz.) Devil's food cake mix
  3. 1 box (3.9 oz.) instant chocolate pudding and pie filling
  4. 1 cup creamy peanut butter
  5. 1 container (8 oz.) sour cream
  6. 1 cup milk
  7. 4 eggs
  8. 1 cup semi-sweet chocolate chips (about 6 oz.)

Directions

Print

1. Evenly coat bottom and sides of 5-quart slow cooker with 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise; set aside.

2. 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.

3. Arrange two sheets paper towel over top of cooker, then place lid on top. (Paper towels will absorb moisture.)

4. 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.