With Valentine’s Day right around the corner, you may be wondering what to get your sweetheart. Well, on February 12th from 10am-1pm the Family and Community Education Clubs, FCE, will again be hosting the Chocolate Xtravaganza! Not only will you be able to fill a provided Valentine’s Day container with as much of your favorite brownies, cookies, candies, etc. as you can fit in the container, but you will also be giving back to your community. All proceeds go to The American Cancer Society Relay for Life. The containers are ONLY five dollars. The only requirement is that your container must be able to close completely.
I am excited to share with you that Maggie Klenke, Grant FCE Club member, donated a beautiful navy and white lap quilt that she made to be raffled. The quilt is 5’ x 5’ and raffle tickets are $5 each. The quilt will be on display at the Chocolate Xtravaganza and later at various businesses in Smith County for viewing. Tickets may be purchased at any of these locations or from any Smith County FCE member. The quilt will be given away in April and the lucky recipient will be notified. All proceeds from the quilt will go to Relay for Life!
We hope to see you at the Smith County Chamber of Commerce on February the 12th!
Slow-Cooker Peanut Butter Cup Swirl Cake
1 box Betty Crocker SuperMoist™ yellow cake mix
1 cup water
3 eggs
½ cup creamy peanut butter
1/3 cup butter, softened
½ cup chocolate-flavored syrup
Toppings:
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half
Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 seconds, then on medium speed 2 minutes, scraping bowl. Remove 2/3 cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter. Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion. Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake. Submitted by Cathy Kemp
