Pressure Cooker Decadent Chocolate Peanut Butter Reese Cup Dessert
It is National Chocolate Cake day and in honor of it I give you my favorite version of a Chocolate cake! I will start off this post by letting you know this is dangerous. It is dangerously good, and filing and you will not need to have much to have your sweet tooth satisfied and it will be worth EVERY bit!
Tupperware needed: Tupperware Pressure Cooker, Various Bowls, Measuring cups and spoons
Ingredients – Mix these 5 first!
- 1 box Super Moist Yellow Cake Mix
- 3 Eggs
- 1 Cup water
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Unsalted Butter softened
- Hershey’s Large Chocolate Syrup
- One 8 oz package of Mini Reese Cups Cut in 1/2
- 3 tbsp Peanut Butter
- 3 tbsp Milk
- 1 cup Powdered Sugar
Step 1: Combine the first 5 items in a Tupperware bowl.
Step 2: Then take 2/3 cup of the Cake mixture and put into a smaller bowl. In the small bowl add a squeeze of Chocolate Syrup to this smaller bowl. ( I give it a really good squeeze)
Step 3: Put half of the remaining mixture into the bottom of the Pressure cooker. Squeeze Chocolate Syrup on top of the mixture and give it a good stir with a thin spatula.
Step 4: Pour 1/3 of the bag of Mini Reece’s Peanut Butter cups that have been cut in half, and then cover the Peanut Butter cups with the mixture from the Smaller Bowl in Step 2.
Step 5: Add the resining half of the cake mixture on top of that. Squeeze more chocolate syrup on top of that and give a good swish.
Step 6: Cover and cook on high for 10 minutes (10 minutes in a 1000 watt Microwave)
Step 7: Allow to depressurize fora bout 5-10 minutes. You will know it is done because the Pressure Indicator bulb will be lowered naturally While wait mix the frosting in a small bowl. When the cake is fully depressurize pour the frosting over it squeeze more chocolate on top and add the remaining Mini-Reese Peanut Butter cups
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