PEANUT BUTTER CUP CAKE #2

CAKE:

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. 

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