Reese'S Peanut Butter Chocolate Poke Cake - cooking recipe

Ingredients

1 chocolate cake, baked and cooled
14 ounces sweetened condensed milk
1 (12 ounce) jar hot fudge
1/4 cup peanut butter
8 ounces Cool Whip
3 tablespoons peanut butter
1 (8 ounce) bag mini Reese's Peanut Butter cups, chopped
1 (10 ounce) bag Reese's pieces

Preparation

Bake a chocolate cake with your recipe of choice in a 9x13 pan
Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
Spread the peanut butter cool whip over top.
Chill for at least 4 hours (overnight is really best).
Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
Serves approximately 12 (large pieces).