Ingredients
Equipment
Method
Directions:
- In a large mixing bowl, combine the yellow cake mix, water, eggs, and heaping 1/2 cup of creamy peanut butter. Using a whisk or electric mixer, blend everything together until smooth.
- Gently fold in the hot fudge sauce into the cake batter. You want to create a marbled effect, so don’t over mix.
- Grease the inside of your slow cooker with a little butter or non-stick spray.
- Pour half of the cake batter into the slow cooker. Then, sprinkle half of the halved peanut butter cups over the batter. Pour the remaining batter on top and finish with the rest of the peanut butter cups.
- Cover the slow cooker with its lid and set it to low. Allow the cake to cook for about 3 to 4 hours.
- While the cake is cooking, prepare the frosting. In a mixing bowl, combine the confectioners' sugar, 1/4 cup creamy peanut butter, 1/4 cup cream or milk, and 1/4 cup hot fudge. Mix until smooth and creamy.
- Once the cake is done, turn off the slow cooker and let it cool slightly. Drizzle the peanut butter fudge frosting over the warm cake and serve.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep the cake in the refrigerator, where it will last up to a week.
- You can also freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months.