Peanut Butter Fudge Poke Cake

By srumbel

Peanut butter and fudge fill the holes in this peanut butter cake. A creamy marshmallow topping and candy add a fun taste and texture to the cake. I promise you will not have any left when you serve this cake for dessert.
from insidebrucrewlife.com

Ingredients

• 1 yellow cake mix + ingredients from back
• 3/4 cup peanut butter, divided
• 1 - 14 ounce can sweetened condensed milk
• 3/4 cup hot fudge topping
• 1 - 7 ounce jar marshmallow cream
• 1 - 8 ounce container Cool Whip, thawed
• 1 1/2 cups quartered unwrapped mini Reese's cups
• 3/4 cup mini mallow bits

Details

Preparation time 25mins
Cooking time 51mins

Preparation

Step 1

Prepare the cake using the package directions. Add 1/2 cup peanut butter to the batter and mix in. Bake in a greased 9x13 baking dish at 350 degrees for 26-28 minutes, or until a toothpick comes out clean. Remove and cool 5 minutes.
Use a wooden spoon handle and poke the top of the hot cake all over. Stir together the sweetened condensed milk and 1/4 cup peanut butter. Slowly pour the mixture into the holes in the cake. Cool completely. Warm the hot fudge slightly or until pourable but not hot. Drizzle into the holes. Refrigerate the cake for a few hours or overnight.
Beat the marshmallow cream until creamy. Slowly add the Cool Whip and beat gently until creamy. Do not over mix. Spread over the top of the cooled cake. Sprinkle with the peanut butter cups and mini mallow bits. Store in a sealed container in the refrigerator. Cut into 24 pieces of cake.