Ingredients
Chocolate cake mix: adds a fudgy base with little effort so use a good-quality mix for best flavor
Chocolate instant pudding mix: creates a moist tender cake plus extra chocolate depth
Milk: room temperature milk activates the pudding for creaminess so whole milk is best
Mini Reese’s peanut butter cups, chopped: these turn melty in the oven and add salty sweet pops use fresh soft cups for easiest chopping
Note: Always check that your peanut butter cups are not dried out for the best melting effect.
Instructions
Prepare the Pan:
Lightly grease a nine by thirteen inch baking dish with nonstick spray or softened butter making sure to hit every corner to prevent sticking
Mix the Pudding:
In a large mixing bowl whisk the milk and instant chocolate pudding for about two minutes until it starts to thicken slightly since this sets the texture of the cake
Add Cake Mix:
Pour the dry chocolate cake mix directly into the pudding mixture and stir gently with a spatula only until no dry streaks remain the batter will be very thick and that is perfect
Fold in Peanut Butter Cups:
Reserve a handful of chopped Reese’s for topping then add the rest to the batter and fold in gently so that the pieces are evenly distributed
Spread and Top:
Spoon the batter into the prepared dish and use a spatula to smooth out the top then scatter the reserved peanut butter cup pieces on the surface for a melty finish
Bake:
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