SLOW-COOKER PEANUT BUTTER CUP SWIRL CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Cooker Peanut Butter Cup Swirl Cake image

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

Provided by @MakeItYours

Number Of Ingredients 11

1 box Betty Crockerâ„¢ SuperMoistâ„¢ 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
20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half

Steps:

  • 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 electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
  • Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • 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.
  • 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 from cooker to cooling rack. Let cool 15 minutes.
  • 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 additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

There are no comments yet!