Slow Cooker Peanut Butter Chocolate Cake is a dessert that you will want to make over and over.
Hello! Today I have a new dessert recipe for you. This one is very rich and decadent, so if you are hoping for a light dessert, look away. My first thought when I bought the items for this recipe was to do a poke cake with peanut butter cool whip frosting. Instead, I went with a sweetened melted peanut butter topping.
The topping in this recipe tastes like the peanut butter topping at Baskin Robbins. Every time I eat that peanut butter topping I don’t care if I’m ever skinny again. LOL
Below is my YouTube video about how to make this Slow Cooker Peanut Butter Chocolate Cake You can follow me on YouTube, here.
Slow Cooker Peanut Butter Chocolate Cake
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10
Calories 607kcal
Ingredients
- 15.25 oz. devil's food cake mix
- 1 cup water
- 1/2 cup salted butter, melted
- 3 eggs
- 8 oz. pkg. mini Reese's peanut butter cups
For the topping
- 1 cup creamy peanut butter
- 3 Tbsp. powdered sugar
- 10 bite size Reese's peanut butter cups
Slow Cooker Size:
- 6 quart oval
Instructions
- In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are ok, that is normal. Stir in the mini peanut butter cups.
- Spray the slow cooker with not 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 time.
- When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
- In a small pan set 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 over the sweetened peanut butter over the warm cake. Top with cut up Reese's peanut butter cups.
- Serve and enjoy! Great with ice cream or whipped cream.
Notes
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/10 of the recipe.
Nutrition
Calories: 607kcal | Carbohydrates: 57g | Protein: 13g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 682mg | Potassium: 430mg | Fiber: 3g | Sugar: 37g | Vitamin A: 7.4% | Calcium: 10.9% | Iron: 16.8%
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Anonymous says
June 22, 2018 at 12:57 pmYum Yum Yum!!!! I am really the only fan of Peanut butter in this house and it is rather a lot of cake, in your experience, any other ideas to use instead of Reeses?
Anonymous says
June 23, 2018 at 6:25 amI have not made this recipe yet but your question prompted me to think some kind of mint candy to replace the Reese’s. Chocolate & mint are usually good together. York peppermint paddies?
Anonymous says
March 22, 2019 at 7:11 amIf I were going to replace the Reeses with something mint, I would go with Andes mints instead of York Peppermint Patties….just my opinion!
Anonymous says
July 25, 2018 at 11:19 amWhat about m&m’s as an alternative?
Sarah Olson says
July 25, 2018 at 12:22 pmI think that would be great!
Gerry Conway says
August 2, 2018 at 10:57 amThese look easy an healthy
spookiewon says
March 27, 2019 at 8:58 amHealthy? Really?
Anonymous says
September 19, 2018 at 6:25 pmSo, if I made this ahead and just put the crook on warm would it work? Or should I keep the topping off, warm the cake and then add the topping?
Sarah Olson says
September 20, 2018 at 6:01 amIt may be hard to reheat with out burning the edges. I would keep it room temperature and add the topping soon before serving.
Susanne says
October 12, 2018 at 5:49 pmcould this be doubled for a big crowd? also, would it work just as well using a gluten free cake mix? I have a friend in my bunco group with celiac…
Sarah Olson says
October 14, 2018 at 1:45 pmI wouldn’t double it, it wouldn’t set in the middle. I’m unsure about gluten free, I have not tried. Sorry I’m not much help.
Cyn S says
March 21, 2019 at 9:28 amCould you substitute brownie mix for the cake mix?
Sarah Olson says
March 22, 2019 at 6:35 amI think it would work fine, follow the directions for liquids on the box.
Cyn S says
March 23, 2019 at 2:25 pmThank you!
Melissann says
November 20, 2018 at 4:26 pmSusanne, I would make the recipe in the oven for your celiac friend. I bet it would be yummy! My husband has Celiac Disease and everything here is gf except the mix.
Colleen says
December 9, 2018 at 5:18 pmIs the cake suppose to be firm like a regularly baked cake or more soft in the center? Right now after 2 hours it is soft in the middle.
Sarah Olson says
December 10, 2018 at 1:49 pmfirm like a regular cake.
Ali says
December 26, 2018 at 3:41 pmThis was our Christmas Day dessert! I showed this recipe to my teen daughter and she proudly made it all by herself. Watching your video gave her great confidence and she was happy and delighted that we all gobbled it up. It was so yummy that we somehow found room to finish our bowls after a huge holiday meal – so good!! Thank you for this great recipe!
Sarah Olson says
December 29, 2018 at 4:52 pmAh! I’m so glad your daughter made it!
Kim says
April 20, 2019 at 4:58 pmCan you make this ahead of time? Like the night before?