Slow-Cooker Butterfinger™ Chocolate Poke Cake

Steps

• 1

  Line bottom and sides of 5-quart oval slow cooker with single piece of cooking parchment paper; spray with cooking spray. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into slow cooker.
• 2

  Cover; cook on High heat setting 1 hour 45 minutes. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees; continue to cook on High heat setting until toothpick inserted in center comes out clean. Remove ceramic base from cooker to cooling rack; cool 15 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Remove parchment paper.
• 3

  With handle of wooden spoon, poke holes in cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4

  In medium bowl, beat pudding mix and milk with whisk 2 minutes. Spoon about 1 1/4 cups pudding over top of cake, spreading back and forth to fill holes and drip down sides. (Use remaining pudding as desired.)
• 5

  Reserve 3 tablespoons chopped candy for topping; set aside. Sprinkle remaining candy over top of cake. In medium bowl, mix whipped topping and 1/4 cup peanut butter; spoon evenly over top of cake. Sprinkle with reserved chopped candy. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.