Chocolate Chip Peanut Butter Cake - 365 Crockpot Recipe

8 servings
1/3cup 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
12/3cups self-rising flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate morsels
Hot fudge or chocolate sauce (optional)

Per Serving:
Calories: 352% calories from fat: 52 Protein (gm): 7.4 Carbohydrate (gm): 36.4 Fat (gm): 21.4 Saturated fat (gm): 5.9 Cholesterol (mg): 57.1 Sodium (mg): 402

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 4.0

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 crockpot. 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.