Chocolate-Peanut Butter Slow-Cooker Cake
Author: Kraft
Chocolate-Peanut Butter Slow-Cooker Cake
  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 cup cold water
  • 2 eggs
  • ¾ cup creamy peanut butter
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
  • 1 cup boiling water
  • 1 cup thawed COOL WHIP Whipped Topping
  • ½ cup PLANTERS COCKTAIL Peanuts, chopped
  1. Beat cake mix, cold water and eggs in large bowl with mixer until blended. Add peanut butter; mix well. Pour into 4-qt. slow cooker sprayed with cooking spray.
  2. Break 2 oz. chocolate into small pieces; place in same bowl used to prepare cake batter. Add boiling water; let stand 1 min. Stir until chocolate is completely melted. Pour over batter in 4 qt. slow cooker; cover with lid.
  3. Cook on LOW 2-1/4 to 2-3/4 hours (or HIGH 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Turn slow cooker off.
  4. Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring with whisk after 45 sec. Spread over cake; sprinkle with nuts. Serve warm.
Recipe by Market Basket at