Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer the Ingredients:
Whisk together the instant chocolate pudding mix and milk in a large bowl until it thickens, about 2 minutes.
Pour the pudding mixture into the prepared baking dish, spreading it out evenly.
Drizzle the melted peanut butter over the pudding mixture.
Sprinkle the chopped mini peanut butter cups evenly over the top.
3. Add the Cake Mix:
Sprinkle the dry chocolate cake mix evenly over the pudding and peanut butter layers. Do not stir.
4. Add the Toppings:
Sprinkle the peanut butter and chocolate chips evenly over the dry cake mix.
5. Pour the Butter:
Pour the melted butter evenly over the cake mix and toppings.
6. Bake:
Bake in the oven for 45-50 minutes or until the top is set and the edges are bubbly.
7. Cool and Serve:
Allow the cake to cool slightly before serving.
Serve warm with whipped cream or vanilla ice cream, if desired.
Tips:
Variations: You can add chopped nuts, such as peanuts or pecans, for extra crunch.
Serving: This cake is best served warm to enjoy the gooey, melted chocolate and peanut butter layers.
Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave before serving.
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