Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.