Chocolate Peanut Butter Dump Cake

Ingredients

• Chocolate cake

  Dry mix, regular

  30 ½ oz or 865g

• Chocolate puddings

  Dry mix, instant

  1 package (3.5 oz) or 99g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Reese's peanut butter cups

  Candies

  8 oz or 227g

• Cream cheese

  Low fat

  1 cup or 240g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Powdered sugars

  1 cup sifted or 100g

• Heavy whipping cream

  Fluid

  2 ⅓ cup, whipped or 280g

• Butter

  Unsalted

  ½ cup or 113g

• Chocolate syrup

  2 tbsp or 40g

Directions

1. Preheat oven to 350 degrees F. Coat a 13x9" pan with non-stick cooking spray. Set aside.
2. 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.
3. 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.
4. Using the remaining box of cake mix (15.25 oz), sprinkle the dry cake mix over cream cheese mixture. Pour melted butter on top.
5. Bake for 35-40 minutes. Let cool completely.
6. Serve with drizzled chocolate syrup on top. Store covered in the refrigerator for 2-3 days.

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