[CnD] Slow-Cooker Reese's Peanut Butter Cup Swirl Cake

Naima Leigh nleigh2016 at gmail.com
Sun Jul 24 21:24:35 CEST 2016

Slow-Cooker Reese's Peanut Butter Cup Swirl Cake


This cake is gooie, rich and over-the-top delicious!






1 box Betty Crocker SuperMoist yellow cake mix


1 cup water


3 eggs


1/2 cup creamy peanut butter


1/3 cup butter, softened


1/2 cup chocolate-flavored syrup




3 tablespoons creamy peanut butter


2 to 3 tablespoons milk


1 cup powdered sugar


2 tablespoons chocolate-flavored syrup




1.       Spray a 5-to 6-quart oval slow cooker with cooking spray. In large
bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with
electrical mixer on low speed 30 seconds, then on medium speed 2 minutes,
scraping bowl.


2.       Remove 2/3 cups of the batter to medium bowl; stir in 1/2 cup
chocolate syrup to make chocolate fudge batter.


3.       Spoon 1/2 of the peanut butter batter into the slow cooker,
followed by all of the chocolate fudge batter. Top with remaining peanut
butter batter. Swirl with a knife in a circular motion.


4.       Cover; cook on high heat setting 1 hour 45 minutes to 2 hours 15
minutes or until toothpick inserted in center of loaf comes out clean. Turn
off slow cooker; uncover, and remove ceramic base to cooling rack. Let cool
15 minutes.


5.       In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons
milk with whisk until smooth. Add powdered sugar; mix until smooth. If
necessary, gradually add 1 tablespoon milk until glaze is desired
consistently. Spread peanut butter glaze over cake; drizzle with the
chocolate syrup. Sprinkle peanut butter cups over top cake.

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