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    You are in: Home / Recipes / Reese's Peanut Butter Chocolate Poke Cake Recipe
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    Reese's Peanut Butter Chocolate Poke Cake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    FrVanilla's Note:

    Chocolate and peanut butter... need I say more! It's very sweet, but very yummy. It is a no bake recipe, but must be refrigerated for atleast 4 hours. Recipe from somethingswanky.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bake a chocolate cake with your recipe of choice in a 9x13 pan
    2. 2
      Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
    3. 3
      Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
    4. 4
      Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
    5. 5
      In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
    6. 6
      Spread the peanut butter cool whip over top.
    7. 7
      Chill for at least 4 hours (overnight is really best).
    8. 8
      Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
    9. 9
      Serves approximately 12 (large pieces).

    Ratings & Reviews:

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    Nutritional Facts for Reese's Peanut Butter Chocolate Poke Cake

    Serving Size: 1 (211 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 804.8
     
    Calories from Fat 323
    40%
    Total Fat 35.9 g
    55%
    Saturated Fat 17.3 g
    86%
    Cholesterol 66.6 mg
    22%
    Sodium 542.7 mg
    22%
    Total Carbohydrate 108.4 g
    36%
    Dietary Fiber 3.6 g
    14%
    Sugars 47.0 g
    188%
    Protein 14.7 g
    29%

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