1/2 pk milk chocolate 1/3 c smooth no salt peanut butter 2 egg cake mix 1/2 c nuts 1/2 c water

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.

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