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Peanut Butter-Chocolate Poke Cake

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Peanut Butter-Chocolate Poke Cake
  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 10
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Betty Crocker™ SuperMoist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

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
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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Tips  

Add more or less chopped peanut butter cups to your liking.

Candy-coated peanut butter pieces would be an excellent addition to the cake batter.

Nutrition Information 
No nutrition information available for this recipe
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