Peanut Butter Blossom Cake

Ingredients

Cake

1

box  yellow cake mix

1 1/4

cups water

1/2

cup creamy peanut butter

1/3

cup vegetable oil

3

eggs

Filling

1

box (6-serving size) chocolate instant pudding and pie filling mix

3

cups cold milk

Topping

1 1/2

cups heavy whipping cream

1/3

cup creamy peanut butter

2

tablespoons powdered sugar

15

Hershey's® Kisses® Brand milk chocolate, unwrapped

Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2

  In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• 3

  Cool on cooling rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4

  In large bowl, beat Filling ingredients with whisk 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 5

  Beat all Topping ingredients except chocolates in chilled medium bowl with electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with a chocolate.