CAKE:
1 box yellow cake mix1 cup water3 eggs½ cup creamy peanut butter⅓ cup butter, softened½ cup chocolate-flavored syrup
TOPPINGS:3 tablespoons creamy peanut butter2 to 3 tablespoons milk1 cup powdered sugar2 tablespoons chocolate-flavored syrup*20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half
Spray a 5- to 6-quart oval slow cooker with cooking spray.
In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.
Spoon ½ 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.
To Make Topping:
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.
*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.
File Photo
1 box yellow cake mix
1 cup water
3 eggs
½ cup creamy peanut butter
⅓ cup butter, softened
½ 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
Spray a 5- to 6-quart oval slow cooker with cooking spray.
Spray a 5- to 6-quart oval slow cooker with cooking spray.
In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.
Spoon ½ 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.
To Make Topping:
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.
*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.
Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.
Spoon ½ 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.
To Make Topping:
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.
*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.