Monday, November 2, 2015

Reese Peanut Butter Poke Cake:

I don't really know how to describe this cake.

It's peanut butter.

It's chocolate.


 I took it to a dinner at our church, and someone started calling it Wicked Cake.
My mouth is watering just thinking about it, so I better go make another one.
I hope you'll give it a try!

1 box Chocolate cake mix + ingredients called for as directed on the box
1 (8oz.) package cream cheese, room temperature
1 (14oz.) can sweetened condensed milk
1 cup cream peanut butter
1 (12oz.) container Cool Whip, divided
1 & 1/2 cups hot fudge, divided

Prepare cake according to the directions on the box.
Bake until toothpick inserted in the center comes out clean.
Poke the cake all over with a fork; set aside to cool for just a minute.
Microwave 1 cup of hot fudge, until smooth and pourable.
Pour over the cake and spread evenly with a spatula.
Once the hot fudge on the cake has cooled completely, make the peanut butter layer.
With a stand or hand mixer, beat together cream cheese and sweetened condensed milk until well combined. Add peanut butter and mix well. Stir in the cool whip until smooth and well mixed.
Spread evenly over the cake. Chill until completely cool.
Spread the remaining cool whip over the peanut butter layer. Microwave the remaining hot fudge just until easy to pour. Drizzle over the cool whip.
Chill until ready to serve.

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