Ingredients:
2 boxes chocolate cake mixes (15.25 oz/432g each)
1 package instant chocolate pudding mix (3.9 oz/110g)
1 ½ cups milk (375mL)
1 bag Reese’s peanut butter cups minis (8 oz/226g, unwrapped)
½ cup creamy peanut butter
8 ounces cream cheese, softened (227g)
1 cup powdered sugar (105g)
¼ cup heavy whipping cream (57g)
1 stick butter, melted (113g)
8 ounces Cool Whip (225g)
1 bag Reese’s peanut butter cups miniatures (12 oz/340g, unwrapped and chopped)
Chocolate syrup for garnish
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Coat a 13″x9″ baking pan with non-stick cooking spray.
Prepare Cake Layer: In a large bowl, mix together 1 box of chocolate cake mix, the instant chocolate pudding mix, and milk until well combined. Fold in the bag of Reese’s peanut butter cups minis. Pour this mixture into the prepared baking pan and spread it out evenly.
Prepare Cream Cheese Layer: In another bowl, beat together the cream cheese, peanut butter, powdered sugar, and heavy whipping cream until smooth. Carefully spread this mixture over the cake batter in the pan.
Add Dry Cake Mix: Sprinkle the dry cake mix from the second box evenly over the cream cheese mixture.
Add Butter: Pour the melted butter evenly over the dry cake mix.
Bake: Bake in the preheated oven for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Cool and Top: Allow the cake to cool completely in the pan. Once cooled, spread Cool Whip over the top of the cake. Sprinkle the chopped Reese’s peanut butter cups miniatures on top.
Serve: Drizzle with chocolate syrup before serving. Store the cake covered in the refrigerator for 2-3 days.
Nutrition Information:
Calories: Approximately 660 kcal per serving
Servings: Varies based on portion size