Peanut Butter-Chocolate Poke Cake

• Vegetarian

• Condiments

  • 1 cup Chocolate-flavor syrup
  • 1 cup Peanut butter, creamy
  • 25 Reese's peanut butter cups, miniatures

• Baking & Spices

  • 1 box Betty crocker supermoist chocolate fudge cake mix
  • 1 container Cool whip

• Liquids

  • 1 Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 cup chocolate-flavor syrup, at room temperature
• 1 cup creamy peanut butter
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• 25 Reese's™ peanut butter cups miniatures, unwrapped

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
• 2 Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
• 3 In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
• 4 Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
• 5 Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Nutrition