Chocolate Peanut Butter Cup Cake

Thanks to a cake mix and cool whip, this recipe is super easy.

Chocolate Peanut Butter Cup Cake

Cake
1 Super Moist cake mix, mixed and baked according to instructions on the box.
1 c. Hershey's chocolate syrup or hot fudge sauce (optional, I really don't think you need this)

Frosting
8 oz. tub cool whip topping
1 c. peanut butter
1/4 c. powdered sugar

Topping
20 or so mini PB cups, chopped
the remaining chocolate syrup

(Optional:  With the end of a wooden spoon, poke holes in the cake once it is cooled.  Pour the 3/4 c. of the chocolate syrup (or heated up 3/4 of a jar of hot fudge, since it is so thick) into the poked holes.)

With a mixer on low speed, mix cool whip, peanut butter and powdered sugar to make frosting.  Spread over the cake.

Sprinkle the chopped PB cups on top of the frosting and drizzle with the remaining syrup or hot fudge sauce.

-----------------
oz = ounce
c = cup