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Get ready to indulge in a dessert that's as easy as pie - well, cake, actually. This chocolate peanut butter cake is perfect for satisfying your sweet tooth without too much fuss.

2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts
Combine all ingredients in bowl mixing well. Beat about 2 minutes. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.
To serve, carefully slide a knife around the inside edge of the coffee can and turn out cake onto a platter. Cut into wedges and serve with ice cream, chocolate syrup, or your favorite icing.
Marin
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reviews & comments
October 7, 2013
Answering "Wondering"'s questions: 1) cooking in the coffee can makes it 100 times easier to remove. You can actually turn it upside down and the cake should come out (if you greased it well enough - for me it's about 80% success rate). 2) look at the proportion of peanut butter to nuts. Simply using chunky peanut butter wouldn't yield anywhere near the same nuttiness. You could increase the amount of peanut butter (chunky kind) but then the density of the cake might not be the same. Just chop nuts in a mini chopper or something, it's simple. And lastly, this is a tasty recipe. It's a dense cake since there is no egg in it. More like a brownie cake.
A couple questions about this one. 1. Why the extra container and not just the plain crock-pot bowl? 2. Why not use crunchy peanut butter instead of creamy and then you dont have to chop the nuts?