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Crockpot Peanut Butter Cup Cake Recipe

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This recipe for Crockpot Peanut Butter Cup Cake, by , is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Fussell

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 box yellow cake mix
1 cup water
3 eggs
cup creamy peanut butter
⅓ cup butter, softened
cup chocolate-flavored syrup
Toppings
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half

Directions:
Directions:
1. Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
2. Remove ⅔ cup of the batter to medium bowl; stir in cup chocolate syrup to make chocolate fudge batter.
3. Spoon 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.
4. 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.
5. 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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep 10 minutes cook 2 hours

 

 

 

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