Ingredients
- 2 eggs
- 1 cake mix
- 475 ml milk chocolate
- 120 ml water
- 75 gr peanut butter
- 65 gr nuts
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.
