Rock Your World Reese’s Peanut Butter Cup Cake

 

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup water
• 3 eggs
• 1/2 cup Peter Pan creamy peanut butter
• 1/3 cup Land O’ Lakes butter, softened
• 1/2 cup chocolate-flavored syrup

Toppings

• 3 tablespoons creamy Peter Pan peanut butter
• 2 to 3 tablespoons McArthur milk
• 1 cup Domino powdered sugar
• 2 tablespoons Hershey’s chocolate-flavored syrup
• 20 Reese’s™ peanut butter cups miniatures, unwrapped and cut in half

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Instructions

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