°Box chocolate cake mix °cook spray
°(3.4 oz) instant chocolate pudding packet 4 °large eggs 1/3 tsp. °vegetable oil1 tbsp. °water 1/2 tsp. °(1 stick) melted butter FOR THE TOPPING 1/4 tsp. °softened butter 1/2 c. °peanut butter 1 tbsp. °powdered sugar2 tbsp.
Preheat the oven to 350 degrees. I also used cook spray to oil the tube pan. Combine cake mix, instant pudding, eggs, and water/butter in a mixing bowl.
Using a hand blender, mix until smooth and thoroughly integrated. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Allowing the cake to cool in the pan for 10 minutes before inverting to a cooling rack to finish cooling. Return the cake to the Bundt pan after it has cooled. Poke 6-8 big holes around the bottom of the cake using a teaspoon or melon baller, taking careful not to pierce the top of the cake.
Prepare the filling as follows: Mix the butter and peanut butter together with a hand mixer until smooth. Over medium heat, mix in powdered sugar and heavy cream until frothy. Fill a big piping bag halfway with the filling.
Fill the holes in the bottom of the cake with the filling, then transfer the cake onto a serving tray gently.
Drizzle with chocolate and peanut butter, then top with Reese’s Peanut Butter Cups.