Chocolate-Peanut Butter Slow-Cooker Cake

• Produce

  • 1/2 cup Peanuts, dry roasted

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Kraft peanut butter, Smooth

• Baking & Spices

  • 4 oz Bakers semi-sweet chocolate
  • 1 cup Cool whip whipped topping

• Liquids

  • 2 cup Water

• Other

  • 1 pkg. (2-layer size devil's food cake mix

Found on kraftcanada.com

Description

Ingredients

• 1 pkg. (2-layer size) devils food cake mix
• 1 cup cold water
• 2 eggs
• 3/4 cup Kraft Smooth Peanut Butter
• 4 oz. (1/2 of 225-g pkg.) Bakers Semi-Sweet Chocolate, divided
• 1 cup boiling water
• 1 cup thawed Cool Whip Whipped Topping
• 1/2 cup dry roasted peanuts, chopped

Directions

• Beat cake mix, cold water and eggs in large bowl with mixer until blended. Add peanut butter; mix well. Pour into 4-qt. slow cooker sprayed with cooking spray. Break 2 oz. chocolate into small pieces; place in same bowl used to prepare cake batter. Add boiling water; let stand 1 min. Stir until chocolate is completely melted. Pour over batter in slow cooker; cover with lid. Cook on LOW 2-1/4 to 2-3/4 hours (or HIGH 1-1/2 to 1-3/4 hours) or until toothpick inserted near centre comes out with fudgy crumbs. Turn slow cooker off. Microwave remaining chocolate and Cool Whip in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring with whisk after 45 sec. Spread over cake; sprinkle with nuts. Serve warm.

Nutrition