Chocolate Peanut Butter Dump Cake

Ingredients

• Pam cooking spray

  Oil, original

  3 spray , about 1/3 second or 0.9g

• 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

  Smooth 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 114g

• Chocolate syrup

  2 tbsp or 40g

Directions

1. Preheat oven to 350°F. Coat a 13x9" pan with non-stick cooking spray and set aside.
2. In a large bowl, stir together half of the cake mix, chocolate pudding mix, and milk. Gently fold in peanut butter cups minis. Pour into the prepared pan and spread evenly.
3. In another large bowl, combine cream cheese, peanut butter, powdered sugar, and heavy whipping cream. Beat with an electric mixer on medium speed until smooth and creamy. Spread this mixture evenly over the cake batter in the pan.
4. Sprinkle the remaining dry cake mix over the cream cheese mixture. Drizzle the melted butter evenly on top.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before serving.
6. Drizzle with chocolate syrup before serving. Store leftovers covered in the refrigerator for up to 2 days.

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