Chocolate Peanut Butter Cake
Rich chocolate cake filled with peanut butter cup bites and topped with fluffy, light whipped cream frosting then drizzled with Hershey's chocoalte syrup for hte perfect culinary delight!
Servings: 12
Ingredients
- 1 box chocolate cake mix
- 1 3.4 oz box instant vanilla pudding
- 1 ¾ c milk
- 2 8 oz. package of Mini Reese Cups divided
- 1 8 oz whipped topping
- Hershey Syrup
Instructions
- Preheat the oven to 350°. Prepare a 9x13 baking dish with non-stick baking spray, set aside.
- Prepare your cake mix - in a large bowl mix together the milk and instant pudding. Add in cake mix and stir until combined. Next, fold in the peanut butter cups. I leave mine whole. Bake for 25-30 minutes or until when a toothpick is interested in the center of the cake, comes out clean.
- Allow the cake to cool completely.
- Add the whipped topping in an even layer. Drizzle with chocolate syrup and top with reese cups that have been cut in half.