Peanut-Butter Chocolate Poke Cake

 Oh, what a delight this cake is! It's moist and packed with so much flavor. So, so good! Enjoy!

Ingredients:

-1 (15.25 oz) box devil's food cake mix PLUS all the ingredients to make it (eggs, oil, and water)

-1 (3.4 oz) package vanilla pudding mix

-2 cups cold milk (no lower than 2%)

-1.5 cup creamy peanut butter, divided

-1 (16 oz) container chocolate fudge frosting

-1 (8 oz) container frozen whipped topping, thawed

-25 mini Reese's Peanut Butter Cups, roughly chopped

Directions:

Prepare the cake in a 9x13 pan according to box directions. Set the pan on wire rack to cool for about 15 minutes. Using the back of a wooden spoon, poke holes throughout the cake. 

While the cake is cooling, mix the pudding with the milk for 2 minutes. Stir in 1/2 cup of the peanut butter. Once nice and smooth, pour over the cake, filling the holes as much as possible.

Microwave the frosting for 15-20 seconds or until it can be poured easily. Drizzle over the cake and spread evenly.

Cool the cake completely.

Whisk together the thawed whipped topping and remaining cup of peanut butter. Spread over the cake. Top with the chopped Reese's.

Place in the fridge for at least 4 hours. Slice and enjoy! YUM!