Step‑by‑Step Instructions

• Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly.
• In a large mixing bowl, combine chocolate cake mix with water, oil, and eggs as per the package instructions. Add vanilla extract and mix until smooth.
• Pour the batter into the greased baking dish and bake for 25-30 minutes until a toothpick comes out clean or with a few moist crumbs.
• Remove the cake from the oven and let it cool for about 10 minutes.
• In a separate bowl, whisk together peanut butter, sweetened condensed milk, and whole milk until smooth.
• Using a wooden spoon handle, poke holes evenly across the warm cake, about 20 holes.
• Pour the peanut butter mixture over the warm cake, ensuring it seeps into all the holes.
• In a chilled mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
• Gently fold in the remaining creamy peanut butter into the whipped cream until smooth.
• Spread the peanut butter whipped topping evenly over the cooled cake with a spatula.
• Sprinkle chopped Reese’s cups and crushed peanuts over the whipped topping.
• Drizzle melted chocolate and melted peanut butter over the topped cake.
• Refrigerate the cake for at least 1 hour before serving.
• Slice and serve chilled.