Ingredients

Directions

1. Prepare and bake chocolate cake in 13x9 pan per box directions.
2. Cool cake completely
3. Using the handle of a standard-sized wooden spoon, poke 30-35 holes in the cake (do not use a fork - holes must be big enough for thick peanut butter pie filling)
4. Combine softened cream cheese and sweetened condensed milk using a stand mixer until smooth
5. Add peanut butter, mixing thoroughly until incoporated
6. Add 12 oz tub of cool whip, mixing until combined and thinned out
7. Spoon peanut butter mixture into holes in cake.
8. Repeat spooning peanut butter mixture into holes in cake, until holes appear full
9. Pour remaining peanut butter mixture over cake
10. Top with remaining cool whip, drizzles of chocolate syrup, and chopped peanuts
11. Cover and refrigerate at least 6 hours