Reese's chocolate peanut cake (Print Version)
A smooth blend of chocolate cake, peanut butter, and creamy toppings for a crowd-pleasing treat.
# Ingredients:
Cake
01 -
15.25 oz chocolate cake mix with ingredients as per package
Pudding Mixture
02 -
3.4 oz vanilla instant pudding mix
03 -
2 cups cold milk
04 -
1/2 cup creamy peanut butter
Peanut Butter Topping
05 -
1 cup creamy peanut butter
06 -
8 oz whipped topping, thawed
Frosting and Garnish
07 -
16 oz chocolate frosting
08 -
25 mini peanut butter cups, unwrapped and roughly chopped
# Instructions:
01 -
Prepare and bake the chocolate cake mix according to package instructions in a 13 x 9-inch pan.
02 -
Allow the cake to cool for 15 to 20 minutes, then poke holes evenly spaced 1/2 to 1 inch apart using the rounded end of a wooden spoon.
03 -
In a medium bowl, whisk the vanilla instant pudding mix with cold milk for 2 minutes until fully dissolved. Stir in 1/2 cup peanut butter until smooth.
04 -
Pour the pudding mixture evenly over the cake, ensuring the holes are well filled.
05 -
Microwave the chocolate frosting for 15 to 20 seconds until pourable, then drizzle and spread it evenly over the cake surface.
06 -
Let the cake cool fully before proceeding to the next step.
07 -
In a large bowl, whisk together the remaining 1 cup peanut butter with the whipped topping until smooth and combined.
08 -
Spread the peanut butter whipped topping evenly over the cooled cake.
09 -
Scatter the chopped mini peanut butter cups across the top of the cake.
10 -
Refrigerate the cake for at least 4 hours before serving; keep covered in the refrigerator.
# Notes:
01 -
Use gluten-free chocolate cake mix to make this dessert gluten free.