Chocolate Peanut Butter Cake

I made this for my friend Sam. She is a Reese's Peanut Butter Cup fanatic!

Cake: Cooking spray, for pan

1 box chocolate cake mix

1 (3.4 ounce) package chocolate instant pudding

4 large eggs

1/3 cup vegetable oil

1 cup water

1/2 cup butter, melted

Filling: 1/4 cup butter, softened

1/2 cup peanut butter

1 cup powdered sugar

2 Tablespoons heavy cream

Top: 1 cup chocolate chips, melted

1 cup peanut butter, melted

1 cup Reese's Peanut Butter Cups, chopped

Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix, instant pudding, eggs, water and butter.

Beat with a hand mixer until smooth and well combined. Pour batter into prepared pan and bake about 45 minutes until a toothpick inserted into the cake comes out clean.

Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.

When the cake is cool, carefully place it back in the bundt pan. Using a teaspoon or melon baller, scoop out 6 to 8 large holes around the bottom of the cake, making sure not to cut through the top of the cake.

Make the filling by using a hand mixer. Mix the butter and peanut butter until combined. Add the powdered sugar and heavy cream, then beat on medium until fluffy. Transfer filling to a large piping bag.

Pipe filling into the holes on the bottom of the cake, then carefully invert the cake onto a serving platter.

Drizzle with chocolate and peanut butter, cover with Reese’s.