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Peanut Butter Chocolate Poke Cake Recipe

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This recipe for Peanut Butter Chocolate Poke Cake, by , is from 2017 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Lagerstrom

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker Super Moist Chocolate Fudge Cake (water, vegetable oil & eggs per directions)
1 cup chocolate syrup (room temperature)
1 cup peanut butter
1 container of Cool Whip (8 oz or more), thawed
25 Reese's peanut butter cups

Directions:
Directions:
1. Preheat oven to 350. Grease and lightly flour a 9 x 13 pan. Make and bake cake per directions. Cool completely.
2. Poke holes in cake using fork or skewer. Pour 3/4 cups of chocolate syrup over cake; let stand until most of the syrup soaks in.
3. In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined . Spread over cake.
4. Using knife, cut peanut butter cups into 1/4's, scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
5. Cover and refrigerate cake, but bring to room temperature before serving.

 

 

 

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