Coffee and Dessert - Slow Cooker Peanut Butter Chocolate Cake

For all the chocolate and peanut butter lovers out there here is a decadent dessert. A warm chocolate cake topped with melted peanut butter and chocolate peanut butter candy can only be improved by topping  it with a scoop of vanilla ice cream. From Sarah Olson (themagicalslowcooker.com), this dessert is not for those who are worried about calories. As I won't be making this until after my blog post, the picture comes from Sarah Olson's website.

Slow Cooker Peanut Butter Chocolate Cake

Slow Cooker 5-6 quart oval needed

15.25 oz. devil's food cake mix
1 cup water

1/2 cup salted butter, melted

3 eggs

8 oz. package mini Reese's peanut butter cups

For Topping:

1 cup creamy peanut butter

3 tablespoons powdered sugar

10 bite-sized Reese's peanut butter cups

1. In a large bowl mix together the cake mix, water, butter, and eggs until smooth. Some lumps are okay, that is normal. Stir in the mini peanut butter cups.
2. Spray the slow cooker with non-stick spray. Add the batter to the slow cooker and spread out into an even layer.
3. Cover and cook on HIGH for 2 hours without opening the lid during cooking time.
4. When the cooking time is done, remove the cake from the heat, to keep it from continuing to cook (place crock on trivet).
5. 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.
6. Pour the sweetened peanut butter over the warm cake. Tope with cut up Reese's peanut butter cups.
7. Serve and enjoy! Top with vanilla ice cream or whipped cream if desired.