Slow Cook: Peanut Butter Cup Cake
- 1 box yellow cake mix
- 1 cup water
- 3 eggs
- ½ cup creamy peanut butter
- ⅓ cup butter, melted
- ½ cup chocolate syrup or hot fudge topping
- 20 peanut butter cups miniatures, unwrapped and cut in half
Spray two Suvie pans with cooking spray. In a large bowl combine yellow cake mix, water, eggs, peanut butter and butter together.
Add 1½ cups of cake mix to a medium bowl and whisk in chocolate syrup.
In each of the Suvie pans add about ¼ of the peanut butter cake batter. Divide the chocolate batter between the two pans on top of the peanut butter batter. Top the chocolate batter with the rest of the peanut butter batter and peanut butter cups.
Lightly swirl to combine.
Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
After the cook, remove the pans from Suvie. Allow them to cool for 10 minutes.
Slice cake into pieces and serve on plates with a drizzle of chocolate syrup.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
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.