475 ml milk chocolate 75 gr peanut butter 2 eggs 1 cake mix 65 gr nuts 120 ml water
Instructions
Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into greased and floured 2-pound coffee can. Place can in CROCK-POT. Cover top of can with 8 paper towels. Cover and bake on High 2 to 3 hours.