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Reese's Peanut Butter Chocolate Poke Cake

Source of Recipe

Susie R


List of Ingredients

Reese's Peanut Butter Chocolate Poke Cake


1 chocolate cake, baked, cooled (completely) in 9x13 pan
one 14 oz. can sweetened condensed milk
one 12.8 oz. jar hot fudge sauce
1/4 cup peanut butter
one 8 oz. cool whip
3 T. peanut butter
one 8 oz. bag reese's minis (ones that are already unwrapped), chopped
one 10 oz. bag reese's pieces baking pieces



Recipe


Use bottom of a wooden spoon to poke holes evenly throughout cake.

I usually end up poking 20-25 holes.

Pour can of sweetened condensed milk evenly over top of cake, aiming to fill up holes.

Scrape hot fudge into a medium bowl.

Add 1/4 cup peanut butter.

Microwave 30 seconds.

Mix until smooth, spread over cake.

In a large bowl, whisk together 3 T. peanut butter with cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).

Spread peanut butter cool whip over top.

Chill at least 4 hours (overnight is really best).

Top with chopped reese's cups, reese's pieces (you can add these before chilling, but reese's pieces candy coating will bleed onto cool whip when chilled.)