Slow Cooker Peanut Butter Cup Swirl Cake Recipes

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SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE



Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/3 cup butter, softened
1/2 cup chocolate-flavored syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's peanut butter cups miniatures, unwrapped and cut in half

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

PEANUT BUTTER LOVERS SWIRL CAKES



Peanut Butter Lovers Swirl Cakes image

Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ yellow cake mix
1 cup water
3 eggs
1/2 peanut butter cups
1/4 cup butter, softened
1/2 cup chocolate-flavor syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavor syrup
20 Reese's peanut butter cups miniatures, unwrapped, cut in half

Steps:

  • Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. 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 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
  • Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
  • Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
  • 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. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g

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