Reese Peanut Butter Cup Swirl Cake

Cake:

1 box yellow cake mix (Betty Crocker Super Moist)
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/3 cup softened butter
1/2 cup chocolate syrup

Topping:

3 T creamy peanut butter
2-3 T milk
1 cup powdered sugar
2 T chocolate syrup
 1 bag Reese miniatures, cut in half

1. Spray slow cooker with cooking spray.

2. Beat cake mix through butter with electric mixer on low for 30 seconds then medium speed for 2 minutes.

3. Remove 2/3 cup of the peanut butter mix; stir in 1/2 cup chocolate syrup to make fudge batter.

4. Spoon 1/2 of the remaining peanut butter mix into slow cooker, followed by all of the fudge batter. Top with remiaining peanut butter mix and swirl with a knife.

5. Cover and cook on high for 2 hours. Turn off slow cooker, uncover and remove insert to cool for at least 15 minutes.

6. In medium bowl, beat 3 T peanut butter and 2 T milk with whisk until smooth. Add powdered sugar. Mix until smooth. Spread glaze over cake. Drizzle with chocolate syrup. Sprinkle peanut butter cups over top.