PEANUT BUTTER-CHOCOLATE POKE CAKE

Peanut Butter-Chocolate Poke Cake image

Betty Crocker™ Super Moist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

Provided by Heather Baird

Categories Dessert

Time 1h20m

Yield 10

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ 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

Steps:

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.
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.
In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
Using large chef's knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 720, Carbohydrate 79 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 50 g, TransFat 0 g