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Reese's Peanut Butter Chocolate Poke Cake
Yield: 12 servings
Ingredients:
- 1 chocolate cake, baked and cooled in 9x13 pan
- 1 - 14 oz can sweetened condensed milk
- 1 - 12.8 oz jar hot fudge sauce
- 1/4 cup peanut butter
- 1 - 8 oz. Cool Whip
- 3 tbsp. peanut butter
- 1 - 8 oz bag Reese's Minis (the ones that are already unwrapped), chopped
- 1 - 10 oz bag Reese's Pieces Baking Pieces
Directions:
- Use a wooden spoon to poke holes throughout the cake.
- Pour the can of sweetened condensed milk over top of the cake.
- Combine hot fudge and peanut butter and microwave for 30 seconds and spread over cake.
- Mix together the 3 tbsp peanut butter with the Cool Whip and spread the peanut butter cool whip over top.
- Chill for at least 4 hours or overnight.
- Top with chopped Reese's cups and Reese's Pieces before serving.
Note: the Reese's Pieces candy coating will bleed onto the cool whip when chilled.