Slow Cooker Peanut Butter Chocolate Cake

By clarkie22

Ingredients

• Topping:
• 15.25 oz. devils food cake
• 1 cup water
• 1/2 cup salted butter, melted
• 3 eggs
• 8 oz. pkg mini Reese’s peanut butter cups
• 1 cup creamy peanut butter
• 3 tbsp. Powdered sugar
• 10 bite size Reese’s peanut butter cups

Details

Adapted from

Preparation

Step 1

In a large bowl mix together the cake mix, water, butter and eggs until smooth. Some lumps are ok.
Stir in the mini peanut butter cups.
Spray the 6 qt oval slow cooker with non stick spray. Add the batter to the slow cooker and spread out into an even layer.
Cover and cook on high for 2 hours without opening the lid during the cooking.
When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
In a small pan over medium heat on the stove top, add the peanut butter. Stir until melted and smooth, watch closely because it will burn quickly. Add the powdered sugar and whisk until smooth.
Pour the sweetened peanut butter over the warm cake and spread.
Top with cut up Reese’s peanut butter cups.
Serve warm with ice cream or whipped cream! Enjoy!