REECE'S CUP POKE CAKE

By TNcook

Ingredients

• 1 chocolate cake, baked and cooled (completely) in 9x13 pan
• 1 - 14 oz can sweetened condensed milk
• 1 - 12.8 oz jar hot fudge sauce
• 1/4 cup peanut butter
• 1 - 8 oz. Cool Whip
• 3 tbsp. peanut butter
• 1 - 8 oz bag Reese's Minis (the ones that are already unwrapped), chopped
• 1 - 10 oz bag Reese's Pieces Baking Pieces

Details

Servings 1
Adapted from somethingswanky.com

Preparation

Step 1

Instructions
1.Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes. Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
2.Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
3.In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand). Spread the peanut butter cool whip over top.
4.Chill for at least 4 hours (overnight is really best).
5.Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
6.Serves approximately 12 (large pieces).