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Peanut Butter Chocolate Cake
Recipes
Peanut Butter Chocolate Cake
8 servings
about 3 hours total (Active 10 minutes)

Ingredients

  • Butter-flavor cooking spray
  • 1 (15.25-oz) box devil's food cake mix
  • 2 cups water, divided
  • 2 large eggs
  • ¾ cup creamy peanut butter
  • 1 (4-oz) semisweet chocolate bar (or morsels)
  • ¼ cup peanuts, chopped
  • 8 tablespoons whipped topping

Steps

    1. Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
    2. Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
    3. Cover and cook on LOW for 2–2 ½ hours (or HIGH for 1 ½–1 ¾ hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.

Amount per ⅛ recipe serving: Calories 600, Total Fat 37g, Sat Fat 10g, Trans Fat 0g, Chol 125mg, Sodium 580mg, Total Carb 58g, Fiber 4g, Sugars 35g, Protein 13g, Calc 8%, Vitamin A 2%, Vitamin C 0%, Iron 20%