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Slow Cooker Molten Peanut Butter Chocolate Cake

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  • 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.)

Nutritional information

 

Amount per serving

Calories500
Total Fat32g
Saturated Fat10g
Trans Fat0g
Cholesterol80mg
Sodium550mg
Total Carbs48g
Dietary Fiber3g
Sugars28g
Protein10g
Vitamin D1mcg
Calcium139mg
Iron3mg
Potassium335mg
  • 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.
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