SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE
This cake is gooey, rich and over-the-top delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 460, Carbohydrate 62 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 450 mg, Sugar 42 g, TransFat 0 g
REESE'S™ PEANUT BUTTER CUP SNACK CAKE
Stir up a one-bowl snack cake in no time. Yummy baked-on candy means no frosting needed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan or 8-inch square pan with shortening; lightly flour.
- In medium bowl, beat all ingredients except candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with candies.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 22 g, TransFat 0 g
REESE'S PEANUT BUTTER CHOCOLATE POKE CAKE
Chocolate and peanut butter... need I say more! It's very sweet, but very yummy. It is a no bake recipe, but must be refrigerated for atleast 4 hours. Recipe from somethingswanky.com.
Provided by FrVanilla
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Bake a chocolate cake with your recipe of choice in a 9x13 pan
- Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
- Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
- Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
- In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
- Spread the peanut butter cool whip over top.
- Chill for at least 4 hours (overnight is really best).
- Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
- Serves approximately 12 (large pieces).
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