Description
A decadent and incredibly moist chocolate cake filled with a creamy peanut butter pudding and topped with smooth chocolate frosting and Reese's cups.
Ingredients
1 box (15.25 oz) Betty Crocker Super Moist Chocolate Fudge Cake Mix (plus oil, eggs, water)
1 box (3.4 oz) Jell-O Vanilla Instant Pudding
1/2 cup Jif Creamy Peanut Butter
2 cups whole milk
1 tub (16 oz) Betty Crocker Rich & Creamy Chocolate Frosting
1 cup Reese's Peanut Butter Cups, chopped
Instructions
Step 1: Bake the Betty Crocker Chocolate Cake in a 9x13 pan according to package directions.
Step 2: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
Step 3: In a medium bowl, whisk together the Jell-O Vanilla Pudding, Jif Peanut Butter, and milk for 2 minutes.
Step 4: Pour the pudding mixture over the warm cake, ensuring it fills the holes.
Step 5: Refrigerate the cake for at least 1 hour to allow the filling to set.
Step 6: Microwave the chocolate frosting for 30 seconds until it is thin and spreadable.
Step 7: Pour the frosting over the chilled cake and spread evenly.
Step 8: Top with chopped Reese's Peanut Butter Cups and serve.
Notes
Ensure you poke the holes while the cake is still warm for maximum absorption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 39g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
