Chocolate Peanut Butter Poke Cake (Print Version)

# Ingredients:

01 - 1 box chocolate cake mix, plus required ingredients for preparation

02 - 1 cup creamy peanut butter

03 - 1 can (14 oz) sweetened condensed milk

04 - 1 jar (12 oz) chocolate fudge topping

05 - 1 container (8 oz) whipped topping, thawed

06 - 1/2 cup crushed peanut butter cups for garnish

# Instructions:

01 - Preheat your oven and bake the chocolate cake in a 9×13-inch pan according to the package instructions.

02 - While the cake is still warm, use the end of a wooden spoon to poke holes all over the top.

03 - In a small bowl, mix the peanut butter and sweetened condensed milk until smooth. Pour the mixture over the cake, ensuring it fills the holes.

04 - Spread the chocolate fudge topping over the peanut butter layer using a spatula.

05 - Cover and refrigerate the cake for at least 2 hours.

06 - Just before serving, spread the whipped topping evenly over the cake and sprinkle with crushed peanut butter cups.

# Notes:

01 - Warm the peanut butter slightly for easier mixing and pouring.

02 - For extra garnish, add chopped peanuts or drizzle additional fudge on top.

03 - This cake tastes even better the next day after the flavors meld together.

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