Crockpot Chocolate Peanut Butter Cake

In a large bowl whisk up the box of cake mix, melted butter, 3 eggs, and brewed coffee.

Chop the Reeses Peanut Butter Cups into 1/2 inch pieces and fold into the mixture. (you can sprinkle a tsp. of flour on the Reeces chunks and mix together before adding if you want them to stay elevated in the cake) otherwise it'll be more like a crust at the bottom (like I did)

Spray the crockpot liberally with a nonstick spray.

Pour in the cake mix, cover the crockpot, and set to high and cook for about 2 hours.

Once the cake is done make the peanut butter drizzle:

in a sauce pan add the heavy cream and peanut butter and mix together at low heat just until it's incorporated. Then, mix in the powdered sugar. Remove from heat once it's incorporated.

Then you have 2 options:

Ice the cake with the peanut butter drizzle fully OR

do what I did which was cut the cake in chunks and serve with the peanut butter sauce drizzled on top.

Garnish with whipped cream and halved Reeses Cups! ENJOY! Make IT!

Ingredients

1 box of Devils Food Cake Mix; you can use the ingredients on the back of the box but here are my substitutions to Make the cake more decadent:

Instructions

Notes

I used a standard size crock pot: 3.5 qts.

I substituted the ingredients on the back of the box to make the cake more decadent, however you can certainly follow the ingredients on the back of the cake box if you'd like!