Peanut Butter-Chocolate Poke Cake

By á-5080

Ingredients

• 1 box Betty Crocker™ Super Moist™ 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 Save $
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• 25 Reese's™ peanut butter cups miniatures, unwrapped

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.