Chocolate Peanut Butter Poke Cake

By Niecer

Chocolate and peanut butter is one of my favorite flavor combinations. I can not resist a Reese's cup or a Butterfinger. I also can not resist this cake! Peanut butter cake, drizzled with chocolate syrup, topped with Reese's and chocolate frosting. YUM!

Ingredients

• 1 box yellow cake mix, plus ingredients to make cake
• 2/3 cup peanut butter
• 1 1/4 cup chocolate syrup (Hershey's) Could PROBABLY get buy with 1 cup
• 1 can sweetened condensed milk
• 1/4 C peanut butter
• 8 regular Reese's peanut butter cups, divided
• 8 oz cool whip, thawed
• 1 (16oz) can chocolate fudge frosting
• 1/4 Cup peanut butter

Details

Adapted from plainchicken.com

Preparation

Step 1

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13-inch pan.

While cake is baking, mix milk, 1/4 C peanut butter and chocolate syrup until well blended.

When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Chop Reese's cups into small pieces. Sprinkle half of the Reese's cups over cake.

Carefully combine chocolate frosting, 1/4 cup peanut butter and 3/4 tub of Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese's cup on top. Chill.

Tip: I like to refrigerate the Reese's cups so they chop easier.