#BakingBloggers: Slow Cooker Reese's Cake

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The theme for July's #BakingBloggers was baking with small appliances. This is something I am completely unfamiliar with. I know people use their slow cookers and instant pots to make desserts, but I'd never even thought to try it. (Confession: my instant pot has only been used for hard boiled eggs because I'm kind of scared of it) Panini presses and toaster ovens were also smaller appliances that we could use. Basically, a dessert you wanted to cook when it was too hot to have your oven going on.



#BakingBloggers is a group of bloggers who love to bake and each month we share recipes based off a theme that we've voted on. Our host is Sue of Palatable Pastime

I did think about taking the easy route and making something on my panini press but then I told myself that I had a chance to step out of my comfort zone with this recipe so I might as well do it. And then I promptly chickened out on using the instant pot. Maybe next time? But the slow cooker and I are good old friends and I figured I could find something to make using it.





And then there was this cake. I made it a few weeks ago before my brother in law's birthday when my in laws were here visiting. None of us could get over how good this cake was and how there simply weren't enough adjectives in the English language to describe how good it was. 




Slow Cooker Reese’s Cake
Adapted from: Betty Crocker
Servings: 8-10
Printer Friendly

Ingredients:
    • For the Cake:
    • 1 box butter or yellow cake mix
    • 1 cup water
    • 3 eggs
    • ⅓ cup butter
    • 1 tbsp vanilla extract
    • ½ cup chocolate syrup
    • ½ cup peanut butter
    • For the Topping:
    • 3 tbsp creamy peanut butter
    • 2 tbsp milk
    • 1 cup powdered sugar
    • 20 miniature Reese’s cups, cut into quarters

Directions:

1. Spray an oval-shaped 6 quart slow cooker with baking spray.
2. In the bowl of your stand mixer, combine the cake mix, water, eggs, butter and vanilla and mix until combined.
3. Add in the peanut butter and mix until smooth and fully incorporated.
4. Pour the batter into the prepared slow cooker and then drizzle the chocolate syrup on top and use a butter knife to swirl it through the cake.
5. Cover and cook on high for 2 hours to 2 hours and 15 minutes. Cake will be cooked through when a toothpick inserted in the center comes out clean.
6. Remove the slow cooker insert and place on a wire rack to cool. Let cool for 15 minutes.
7. Meanwhile, prepare the topping by adding the peanut butter, milk and powdered sugar to a bowl and whisking until smooth and thick. Add an additional tablespoon of milk if the mixture is too thick.
8. Use a silicone spatula to spread the peanut butter frosting on top of the cake.
9. Sprinkle the chopped Reese’s on top. 





The peanut butter and the chocolate taste are strong in this cake but it the taste is somewhere between a brownie and fudge but is still somehow a really light cake. If that sounds like it's right up your flavor profile alley, I definitely suggest making this cake. It's very rich too so it almost handles portion control for you! 




Check out what everyone else has made! 

4 comments:

  1. You can tell by looking at it Nichole, that it is one rich and delicious dessert.

    ReplyDelete
  2. This month's theme gave us an opportunity to make use of other gadgets. The cake is beautiful and yummy chocolate and peanut butter combo.

    ReplyDelete
  3. You had me at Reeses! This looks incredible.

    ReplyDelete
  4. How cool that you don't need any special pans to make this delicious sounding cake!

    ReplyDelete

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