Crockpot Chocolate Peanut Butter Cake
User Reviews
5.0
27 reviews
Excellent
Crockpot Chocolate Peanut Butter Cake
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It's so easy to make this decadent, creamy chocolate and peanut butter cake topped with Reese’s and chocolate chips.
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Ingredients
- 15 ¼ ounces (432g) Devil’s food cake mix
- 1 cup (240ml) water
- ½ cup (120ml) oil
- ¼ cup (60g) smooth peanut butter softened in the microwave
- 3 eggs
For the topping
- 1 cup (240g) smooth peanut butter
- 20 small Reese’s peanut butter cups cut in half
- 4 tablespoons milk chocolate chips
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Instructions
- Mix together cake mix, water, oil, peanut butter and eggs until smooth. Don’t worry if there are a few small lumps, it’s still okay.
- Spray the slow cooker insert with non stick spray and add in the cake batter. Gently tap so that the cake batter evens out into a smooth layer.
- Cover the crockpot and cook on HIGH for 2 hours. Please don’t open the lid whilst it is baking.
- When the cake is done, turn off the heat and remove the Slow Cooker Insert and set aside, so the cake doesn’t keep cooking.
- Melt the peanut butter in the microwave until it is pourable and pour over the cake when it’s still warm.
- Top with the crushed or halved Reese’s peanut butter cups and chocolate chips.
Equipments used:
Notes
- Use a 5 or 6 qt Crockpot. I don’t recommend using a smaller one than that for this recipe.
- Don’t forget to use non-stick cooking spray before pouring in the batter.
- Make sure to remove the cake in the insert when finished cooking. Just turning it off and leaving in the crockpot risks the cake over baking.
- If serving over a long period of time, start serving from the outside first.
- Use a Slow Cooker liner to make clean up super easy.
- If you use a Crockpot liner, you can pick up the cake at the end to see how the edges have cooked.
- Remember that every Crockpot cooks differently. Different makes and models cook at different temperatures, check your manual for your specific model for recommended use and cooking times.
- Use a 5 or 6 qt Crockpot. I don’t recommend using a smaller one than that for this recipe.
- Don’t forget to use non-stick cooking spray before pouring in the batter.
- Make sure to remove the cake in the insert when finished cooking. Just turning it off and leaving in the crockpot risks the cake over baking.
- If serving over a long period of time, start serving from the outside first.
- Use a Slow Cooker liner to make clean up super easy.
- If you use a Crockpot liner, you can pick up the cake at the end to see how the edges have cooked.
- Remember that every Crockpot cooks differently. Different makes and models cook at different temperatures, check your manual for your specific model for recommended use and cooking times.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
40g
(62%)
Saturated Fat
8g
(40%)
Cholesterol
50mg
(17%)
Sodium
575mg
(24%)
Potassium
418mg
(12%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
79IU
(2%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 40g | 62% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 575mg | 24% |
| Potassium | 418mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 79IU | 2% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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