Last month we were in New York City.

It was my husband’s fifth time in the city, but it was my first. We went to the city with both of my sisters who had been once before as well. Since everyone I was going with had been before, they had their ideas about what they wanted to do and where we should eat. As we found more and more delicious places to eat, we had a hard time narrowing it down. Finally, we found a restaurant that served the warm food we needed.

It had grilled cheese and tomato soup and lots of coffee. When we were done eating all of that (oh, and some amazing parmesan coated tater tots!), we decided we wanted dessert. They had only one on the menu but we figured we would go with it.

It was Reese’s cake. It was a vanilla and chocolate swirled cake that had chunks of Reese’s spread throughout. I was hesitant at first because I was not so sure I would really enjoy it, but gosh it was good.
This cake has all the wonderful peanut butter swirls I loved, along with loads of chocolate and to make it better, the frosting was chocolate flavored along with a drizzle of peanut butter. It is the perfect combination to enjoy with a nice warm cup of coffee! I love eating chocolate and drinking coffee. The two just pair so well with each other, don’t you think? The chocolate melts in your mouth with every sip.

Yep, they are totally right. There is nothing better than this over the top delicious cake!

It has everything you have ever wanted in a good old-fashioned chocolate dessert

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup water
• 3 eggs
• 1/2 cup Peter Pan creamy peanut butter
• 1/3 cup Land O’ Lakes butter, softened
• 1/2 cup chocolate-flavored syrup

Toppings

• 3 tablespoons creamy Peter Pan peanut butter
• 2 to 3 tablespoons McArthur milk
• 1 cup Domino powdered sugar
• 2 tablespoons Hershey’s chocolate-flavored syrup
• 20 Reese’s™ peanut butter cups miniatures, unwrapped and cut in half

You May Like: Bubbly French Onion Soup – Every Sip Is Sensational

Instructions

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.