Wednesday, June 12, 2013

Peanut Butter Chocolate Poke Cake

1 chocolate cake, baked and completely cooled in 9x13 pan
1 - 14 oz. can sweetened condensed milk
1 - jar hot fudge sauce
1/4 cup peanut butter
1 - 8 oz. Cool Whip
3 - 5 T. peanut butter
Reese's Minis and/or Reese's Pieces Baking Pieces (optional) for topping

Poke holes evenly throughout the cake.  Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill the holes.
Scrape the hot fudge sauce into a bowl.  Add the 1/4 cup peanut butter.  Microwave for 30 - 45 seconds.  Mix until smooth and spread over the cake.
In another bowl, mix together the cool-whip and 3 - 5 tablespoons peanut butter.  Spread mixture over the top of the cake.
Chill for several hours or overnight.
Right before serving, top with chopped Reese's cups and Reese's Pieces