In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are ok, that is normal. Stir in the mini peanut butter cups.
Spray the slow cooker with not stick spray. Add the batter to the slow cooker and spread out into an even layer.
Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook.
In a small pan set over medium heat on the stove top, add the peanut butter. Stir until melted and smooth, watch closely because it will burn quickly. Add the powdered sugar and whisk until smooth.
Pour over the sweetened peanut butter over the warm cake. Top with cut up Reese’s peanut butter cups.
Serve and enjoy! Great with ice cream or whipped cream.
Peanut Butter Chocolate Cake (Slow Cooker)
Amount Per Serving:
% Daily Value*
Saturated Fat 13
Trans Fat 75
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lazy Bear Foods
At this time of year, the mini reese’s peanut butter cups are not able to find, so we did the bite size and that seemed to work nicely. It’s a nice and quick recipe that works well in the summer to keep your kitchen cool. I think it would also be the best with a scoop of vanilla or salted caramel ice cream!