REESE PEANUT BUTTER CAKE RECIPE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
• Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
• In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
• Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
• Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

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.