A layered cake with chocolate cake, peanut butter pudding, hot fudge sauce, whipped topping and yummy Reese's peanut butter cups all chopped up with chocolate syrup.
Preheat the oven to 350°F. Prepare the cake mix and bake per the directions on the back of the box for a 9x1-inch baking dish.
When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
Warm the hot fudge per the directions on the packaging until easy to handle and evenly fill the holes of the cake.
In a medium-sized microwave-safe bowl, add the peanut butter and microwave in 15-second intervals, stirring in between until smooth.
In a separate large bowl, whisk together the pudding mix and milk until smooth but not thickened.
Quickly whisk in the warm peanut butter.
Pour the pudding mixture over the cake. Since it is thick, you will need to spread it all out, and using the back of the spoon, gently push the pudding down into the holes. A lot will sit on the top of the cake.
Place in the fridge for 2 hours to set.
Spread the whipped topping on top of the cake and place it in the fridge again for 2 hours or longer to set.
When ready to serve, add chocolate syrup and chopped Reese’s cups for garnish. Slice and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.