CROCKPOT PEANUT BUTTER FUDGE CAKE

CROCKPOT PEANUT BUTTER FUDGE CAKE

THE CAKE
  • 1 Box of Yellow Cake Mix, I Used Betty Crocker.
  • 1 Cup of Water.
  • 3 Eggs.
  • 1/2 Cup of Creamy Peanut Butter.
  • 1/3 Cup of Unsalted Butter, Softened.
  • 1/2 Cup of Chocolate Syrup.
THE TOPPING (OPTIONAL)
  • 3 Tablespoons of Creamy Peanut Butter.
  • 3 Tablespoons of Milk.
  • 1 Cup of Powdered Sugar.
  • 2 Tablespoons of Chocolate Syrup.
  • 10-12 Miniature Reese’s Peanut Butter Cups, Halved.
FOR THE CAKE
  • 1
    Spray your slow cooker with baker’s spray and turn your slow cooker on high to preheat.
  • 2
    In a large bowl, place your cake mix, water, eggs, peanut butter, and butter and beat until well mixed.
  • 3
    Remove 2/3 of a cup of the cake batter and place into a separate small bowl and stir in 1/2 cup of the chocolate syrup, set aside.
  • 4
    Now pour in about half of the remaining cake batter into your crockpot, then pour all of the cake batter/chocolate syrup mixture on top of the batter in the crockpot.
  • 5
    Now pour the remaining cake batter into your crockpot and with a knife swirl the cake batter with the chocolate syrup/cake batter mixture.
  • 6
    Place the cover on top of your crockpot and bake on high for 1 hour and 30 minutes to 1 hour and 45 minutes or until a toothpick comes out clean.
  • 7
    Remove the ceramic pot from the base and let cool a bit while you make the topping.
FOR THE TOPPING (OPTIONAL)
  • 1
    In a small bowl, mix all of the ingredients together except the miniature Reese’s drizzle over your warm cake and throw on some miniature Reese’s for good measure and enjoy!

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