It was originally posted on Six Sisters' Stuff.
Next time I hope to get a picture! We ate it too fast to snap one!
Reese’s Peanut Butter Poke Cake
1 chocolate cake mix ( I used Betty Crocker )
3 eggs ( Use the amount called for on your cake mix box )
1 1/3 cups water ( Use the amount called for on the cake mix box )
1/2 cup vegetable oil ( Use the amount called for on the cake mix box )
8 ounces cream cheese ( softened )
14 ounces sweetened condensed milk
1 cup peanut butter ( creamy or crunchy )
12 ounces cool whip ( divided )
11 3/4 ounces hot fudge ( divided )
8 REESE'S Peanut Butter Cups ( broken into pieces )
1 1/3 cups water ( Use the amount called for on the cake mix box )
1/2 cup vegetable oil ( Use the amount called for on the cake mix box )
8 ounces cream cheese ( softened )
14 ounces sweetened condensed milk
1 cup peanut butter ( creamy or crunchy )
12 ounces cool whip ( divided )
11 3/4 ounces hot fudge ( divided )
8 REESE'S Peanut Butter Cups ( broken into pieces )
Directions
Prepare and bake your chocolate cake following instructions
on the cake mix box. When the cake is done cooking, take it out of the oven and
poke the cake all over with a fork.
Microwave your hot fudge and pour ¾ of the jar on top of the
cake so it will soak in.
Combine cream cheese and sweetened condensed milk in a large
bowl or stand mixer and beat until smooth. Add peanut butter and continue
mixing until thoroughly incorporated. Add half of the cool whip and continue
mixing it until smooth.
Spread peanut butter mixture evenly over cooled cake. Cover
and refrigerate until cool.
Spread remaining cool whip over peanut butter mixture.
Drizzle rest of hot fudge over top. Then sprinkle the crumbled Reese's peanut
butter cups over top. Store in the fridge until ready to serve.
