Slow-Cooker Peanut Butter Cup Swirl Cake
Description
No time to bake a cake in the oven? Use your slow cooker to make this decadent, yellow cake with peanut butter, hot fudge, peanut butter cups and a peanut butter glaze. It may look like a sloppy mess, but it's a warm, moist, decadent cake that is sure to
Ingredients
Cake:
15.25 oz. box yellow cake mix
1 c. water
3 large eggs
heaping 1/2 c. creamy peanut butter
1/4 c. unsalted butter, softened
1/2 c. hot fudge sauce (NOT thin chocolate sauce/syrup)
Glaze and Toppings:
1 c. powdered sugar
1/3 c. creamy peanut butter
1/4 c. cream or milk, plus more as necessary for desired consistency
1/3 c. hot fudge
20 peanut butter cup miniatures, unwrapped, cut in halves (or minis may be substituted)
Directions
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Cake:
Line a 6 quart oval slow cooker with a slow cooker liner that has been sprayed with cooking spray for easy clean up or just spray the crock with non-stick cooking spray; set aside.
In a large bowl, add cake mix, water, eggs, peanut butter and butter; beat with an electric handheld mixer on medium-high speed for about 2 minutes; stop to scrape down the sides of the bowl, as needed. The batter will be thick.
Turn a little over half of the batter out into the prepared slow cooker. Add the hot fudge; top with the remaining batter. Using a knife or rubber spatula, lightly swirl up and back the length of the slow cooker.
Cook on High for about 1 hour 45 minutes, or until a knife inserted into the center comes out clean, or with a few moist crumbs. Because all slow cookers vary, start checking at 1 hour 30 minutes. When cake is done, remove the ceramic base from the slow cooker; place the base on a wire rack to cool. While cake cools, make the glaze.
Glaze and Toppings:
To a medium bowl, add powdered sugar, peanut butter and milk; whisk until smooth. Add more milk as needed until desired glazed consistency is reached. Turn glaze out evenly over the cake. Evenly drizzle the hot fudge over the glaze, lightly swirling into the glaze. Sprinkle on the peanut butter cups.
Serve immediately.
8-10 servings.
*Cake is best fresh but will keep airtight for up to 5 days.