1 Servings 40 min Cook
30 1/2 Oz Chocolate Cake
1 Package (3.5 oz) Chocolate Puddings
1 Cup Lowfat Milk
8 Oz Reese'S Peanut Butter Cups
1 Cup Cream Cheese
1/2 Cup Peanut Butter
1 Cup sifted Powdered Sugars
2 1/3 Cup, whipped Heavy Whipping Cream
1/2 Cup Butter
2 Tbsp Chocolate Syrup
Preheat oven to 350 degrees F.
Coat a 13x9" pan with non-stick cooking spray.
In a large bowl, stir together 1 cake mix (15.
25 oz), chocolate pudding, and milk.
Fold in 1 (8 oz) bag of Reeses chocolate peanut butter cups minis.
Pour into prepared pan and spread to cover the bottom of the pan.
In another large bowl, add cream cheese, peanut butter, powdered sugar, and cream.
Beat with an electric mixer on medium speed until smooth.
Spread over cake batter.
Using the remaining box of cake mix (15.
25 oz), sprinkle the dry cake mix over cream cheese mixture.
Pour melted butter on top.
Bake for 35-40 minutes.
Let cool completely.
Serve with drizzled chocolate syrup on top.
Store covered in the refrigerator for 2-3 days.