This Chocolate and Peanut Butter Poke Cake is great for any Reeses lover. You'll want so many slices of this delicious cake.

Ingredients
FOR THE CAKE
225 g (8oz) unsalted butter, softened
175 g (6oz) self-raising flour, plus extra for dusting
225 g (8oz) caster sugar
4 large eggs
50 g (2oz) cocoa powder
3 tbsp. milk
1 tsp. vanilla extract
300 g (11oz) pack ready-made chocolate sauce
FOR THE PEANUT BUTTER FROSTING
100 g (3 ½oz) unsalted butter, softened
250 g (9oz) icing sugar
280 g Philadelphia cream cheese, at room temperature
200 g (7oz) smooth peanut butter
175 g (6oz) Reese’s mini peanut butter cups, to decorate

Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and flour a 30.5 x 20.5cm (12 x 8in) baking tin.

Whisk all the cake ingredients, except the chocolate sauce, in a large bowl with a handheld electric whisk. Tip into the tin, spread to level and bake for 30-35min until risen and springy to the touch. Leave to cool for 10min.

While the cake’s still warm, use a wooden spoon handle to poke holes all over the cake, about halfway through. Set aside 2tbsp chocolate sauce for decorating, then pour remaining sauce all over the cake, spreading to cover and making sure it runs into the holes and fills them up. Leave to cool completely.

Make the icing by beating the butter and icing sugar in a large bowl until light and fluffy. Add cream cheese and peanut butter and beat again to combine well.

Spread over the cake and decorate with peanut butter cups and drizzle over the remaining chocolate sauce. Slice the cake in the tin into 15 squares and serve.

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