1 box Devil’s Food Cake mix
1 package instant chocolate pudding
1 c. whole milk
3 eggs
1/4 c. sour cream
1/4 c. peanut butter
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 c. peanut butter chips
Cooking spray, for Crock-Pot
1/3 c. melted peanut butter, for garnish
10 mini Reese’s cups, halved
1/4 c. chopped Reese’s pieces
In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with spatula. Cook on low for 2 1/2 hours checking at 2 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the center. Drizzle with peanut butter and garnish with Reese’s cups and Reese’s Pieces and Serve.
