Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to package instructions. Bake for about 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Use the handle of a wooden spoon to poke holes across the cake surface, about 1 inch apart.

Mix the sweetened condensed milk and peanut butter together until smooth. Pour generously over the poked holes and let soak for at least 15 minutes.

Heat the hot fudge sauce in the microwave until pourable. Drizzle evenly over the cake.

Let the cake cool completely at room temperature for 30-45 minutes. Spread thawed whipped topping across the top.

Finely chop the mini Reese’s cups and sprinkle them over the whipped topping before serving.