Reeses Peanut Butter Cup Poke Cake
Description
Don't just make a chocolate cake, make a chocolate cake with peanut butter, vanilla pudding and peanut butter cups. It's so special, it can be served on special occasions and holidays.
Ingredients
15.25 oz. box chocolate cake mix
3.4 oz. package vanilla instant pudding mix
2 c. cold milk
1 1/2 c. creamy peanut butter, divided
16 oz. can chocolate frosting
8 oz. tub frozen whipped topping, thawed
25 Reeses peanut butter cup miniatures, unwrapped and roughly chopped
Directions
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In a 13 x 9 inch cake pan, prepare and bake the cake according to the package instructions. Allow the cake to cool 15-20 minutes; poke holes in the cake every 1/2 - 1 inch with the round end of a wooden spoon.
Pour the pudding mix into a medium bowl; add the milk; whisk briskly for 2 minutes or until pudding mix is dissolved; whisk in 1/2 c. peanut butter until combined and smooth.
Pour the pudding mixture over the cake, filling in the holes as much as possible.
In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily; drizzle over the cake; spread evenly with the back of a spoon or an offset spatula.
Let the cake cool completely.
In a large bowl, whisk together the remaining 1 c. peanut butter and whipped topping; spread over the cake. Garnish with the peanut butter cups.
Refrigerate for at least 4 hours before serving.
Store covered in the refrigerator.
24 servings.
*You can add more whipped topping to lighten up the frosting, if desired.