Peanut butter and chocolate are a winning combination that we find simply irresistible. While we’d usually settle for a peanut butter cup on its own, sometimes you’ve got just got to up the ante. Enter our slow cooked, ooey-gooey peanut butter cup cake filled with nutty peanut butter, luxurious hot fudge, and ethereal vanilla cake.
Peanut Butter Cup Cake
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 3 large eggs
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- ⅓ cup salted butter, melted
- ½ cup chocolate syrup or hot fudge topping
- 20 peanut butter cups miniatures, unwrapped and cut in half
Directions
1) Mist two Suvie pans with cooking spray. In a large bowl, whisk together water, eggs, peanut butter, vanilla, and melted butter together until smooth. Stir in the cake mix until just combined.
2) Transfer 1½ cups cake batter to a medium bowl and whisk in chocolate syrup.
3) Divide the vanilla cake batter between the two prepared pans. Dollop half the chocolate batter over one pan and then repeat with the other pan.
4) Divide peanut butter cups between both pans.
5) With a knife, chopstick, or skewer, lightly swirl the two batters into one another.
6) Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
7) After the cook, remove thepans from Suvie. Transfer to a drying rack and allow to cool for 10 minutes.
8) Slice cake into pieces and serve on plates with an extra drizzle of chocolate syrup.
Coffee Pairing
Anything that combines chocolate and peanut butter will work well when paired with Guatemala Antigua coffee. This coffee already has pronounced cocoa notes and a spicy undercurrent that will match the flavors of the cake.
