CHOCOLATE REESES CAKE RECIPES
SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE RECIPE ...
This cake is gooey, rich and over-the-top delicious!
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
- Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
Nutrition Facts : Calories 460 , CarbohydrateContent 62 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 450 mg, SugarContent 42 g, TransFatContent 0 g
SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE RECIPE ...
This cake is gooey, rich and over-the-top delicious!
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
- Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
Nutrition Facts : Calories 460 , CarbohydrateContent 62 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 450 mg, SugarContent 42 g, TransFatContent 0 g
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