1 box sugar-free Devil's Food cake mix (I use Pillsbury)
40 sugar-free miniature peanut butter cups (Reese's)
1 tsp. peanut butter
1 (19 oz.) squeezable bottle sugar-free caramel topping (Smucker's)
1/2 (14 oz.) can (or a few tbsp.) sweetened condensed milk
1 (12 oz.) tub sugar-free Cool Whip

Mix cake according to package directions. Shave about 10 peanut butter cups into batter and mix. Pour cake mixture into lightly greased 9x13-inch pan and bake according to package directions.

While cake is baking; pour into medium sauce pan: 1/2 bottle of caramel topping, about 25 miniature peanut butter cups (shaved melts faster). Once the topping and peanut butter cups have mostly melted, add the teaspoon of peanut butter and melt. Keep stirring until glossy.

When cake is hot out of oven, punch holes all over with a bread knife. Spread just enough sweetened condensed milk on cake to soak in to add moisture. Once milk is soaked in, spread the caramel/Reese's mixture over top. Let cake cool completely.

Once cake is cooled, refrigerate for 1 to 2 hours to set up.

Spread Cool Whip on top and use remaining Reese's to shave on top. Keep cake refrigerated.

Submitted by: Cecilia Hodge