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.
How to make Slow Cooker Chocolate Peanut Butter Cake:
- In a large bowl mix together a deviled food cake mix, eggs, melted butter, and water. Stir in a small bag of mini resee’s peanut butter cups.
- Spray an oval slow cooker with non-stick spray and pour the batter into it.
- Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
- When the cooking time is done combine melted peanut butter and powdered sugar. Pour this over the hot cake.
- Top with halved bite-sized peanut butter cups.
- Serve and enjoy!
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
How to serve:
- Scoop the warm cake into serving bowls.
- Top with ice-cream or whipped cream.
Slow Cooker Peanut Butter Chocolate Cake
Warm Chocolate Cake topped with melted peanut butter and chocolate peanut butter candy.
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Servings: 10
Calories: 607kcal
Equipment Needed:
- Slow Cooker – 5-quart oval or larger
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 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 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.
How to Video:
Recipe 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: 370IU | Calcium: 109mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
What’s the best way to store what is left?
If you have room in the fridge you can put the entire slow cooker insert and lid in there. Or spoon into a large storage container.
Not bad