Chocolate Chip Peanut Butter Cake

Directions

1. Cream butter and sugars. Beat Large eggs in well. Fold in peanut butter, lowfat sour cream, and vanilla. Combine flour, baking pwdr, soda and salt together and add in to creamed mix. Stir in most of the chocolate chips, reserving a few for the top. Spoon mix into a greased and floured 2 1/2 to 3-qt souffle dish or possibly mold (that will fit in your crock pot). Place a small trivet (or possibly fashion a little "ring" from aluminum foil) in the crock pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hrs. Test with a toothpick for doneness. Cold in pot till dish is cold sufficient to handle, then transfer to a wire rack to cold completely.