Crockpot Peanut Butter Fudge Cake

• Ingredients

  • 1 Box of Yellow Cake Mix, I Used Betty Crocker.
  • 1 Cup of Water.
  • 3 Eggs.
  • 1/2 Cup of Creamy Peanut Butter.
  • 1/3 Cup of Unsalted Butter, Softened.
  • 1/2 Cup of Chocolate Syrup.
  • 3 Tablespoons of Creamy Peanut Butter.
  • 3 Tablespoons of Milk.
  • 1 Cup of Powdered Sugar.
  • 2 Tablespoons of Chocolate Syrup.
  • 10-12 Miniature Reese's Peanut Butter Cups, Halved.

Found on hollyscheatday.com

Description

Ingredients

• 1 Box of Yellow Cake Mix, I Used Betty Crocker.
• 1 Cup of Water.
• 3 Eggs.
• 1/2 Cup of Creamy Peanut Butter.
• 1/3 Cup of Unsalted Butter, Softened.
• 1/2 Cup of Chocolate Syrup.
• 3 Tablespoons of Creamy Peanut Butter.
• 3 Tablespoons of Milk.
• 1 Cup of Powdered Sugar.
• 2 Tablespoons of Chocolate Syrup.
• 10-12 Miniature Reeses Peanut Butter Cups, Halved.

Directions

• Spray your slow cooker with bakers spray and turn your slow cooker on high to preheat. In a large bowl, place your cake mix, water, eggs, peanut butter, and butter and beat until well mixed. Remove 2/3 of a cup of the cake batter and place into a separate small bowl and stir in 1/2 cup of the chocolate syrup, set aside. Now pour in about half of the remaining cake batter into your crockpot, then pour all of the cake batter/chocolate syrup mixture on top of the batter in the crockpot. Now pour the remaining cake batter into your crockpot and with a knife swirl the cake batter with the chocolate syrup/cake batter mixture. Place the cover on top of your crockpot and bake on high for 1 hour and 30 minutes to 1 hour and 45 minutes or until a toothpick comes out clean. Remove the ceramic pot from the base and let cool a bit while you make the topping.
• In a small bowl, mix all of the ingredients together except the miniature Reeses drizzle over your warm cake and throw on some miniature Reeses for good measure and enjoy!