• 141a5cecea10da860a856588e16f2345

Chocolate Peanut Butter Pie Poke Cake

Prep
Cook
Serves 10people
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
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.

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