PEANUT BUTTER FUDGE POKE CAKE

Peanut Butter Fudge Poke Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 8

Previous Next

1 - yellow cake mix + ingredients from back
3/4 cup(s) peanut butter, divided
1 - 14 ounce can sweetened condensed milk
3/4 cup(s) hot fudge topping
1 - 7 ounce jar marshmallow cream
1 - 8 ounce container cool whip, thawed
1 1/2 cup(s) quartered unwrapped mini reese's cups
3/4 cup(s) mini mallow bits

Steps:

Prepare the cake using the package directions. Add 1/2 cup peanut butter to the batter and mix in. Bake in a greased 9x13 baking dish at 350 degrees for 26-28 minutes, or until a toothpick comes out clean. Remove and cool 5 minutes.
Use a wooden spoon handle and poke the top of the hot cake all over. Stir together the sweetened condensed milk and 1/4 cup peanut butter. Slowly pour the mixture into the holes in the cake. Cool completely. Warm the hot fudge slightly or until pourable but not hot. Drizzle into the holes. Refrigerate the cake for a few hours or overnight.
Beat the marshmallow cream until creamy. Slowly add the Cool Whip and beat gently until creamy. Do not over mix. Spread over the top of the cooled cake. Sprinkle with the peanut butter cups and mini mallow bits. Store in a sealed container in the refrigerator. Cut into 24 pieces of cake.