Enjoy the classic chocolate and peanut butter Reese’s peanut butter cup combo in bundt cake form. This poke cake is easy to make and will leave a lasting impression!
In a large bowl, cream together butter and sugars until light and fluffy.
Add the eggs and vanilla, blending until smooth.
In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
Gradually add the dry mixture to the butter mixture, alternating between the flour mixture and the buttermilk.
Pour batter into a greased Bundt pan. Bake for 35-40 minutes, or until baked through.
Cool for at least 10 minutes, then poke holes in the cake with a wooden spoon. You don’t want to poke all the way through the cake, about 2/3 of the way down is good.
Warm the peanut butter for the filling in the microwave for about 20 seconds, or until soft. Pour over cake, being sure to get most of it in the holes.
Place cake in the freezer for about an hour to firm up the peanut butter, then invert the cake onto your serving platter.
Glaze
In a small bowl, mix together powdered sugar, peanut butter, milk and vanilla until smooth
Drizzle over top of the cake.
Roughly chop peanut butter cups and sprinkle over the top of wet glaze.