Preheat oven to 350 degrees. Grease a 9x9 or similar size baking pan.

Make the chocolate cake batter according to the package directions.

Pour the chocolate cake batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Using the handle of a wooden spoon, poke holes about 1/2 to 1 inch apart in the cake.

In a large bowl add the cream cheese and peanut butter and mix until smooth. Add the sweetened condensed milk and mix until smooth. Gradually add the milk until smooth.

Pour the peanut butter mixture over the cake. Set until the cake has absorbed the mixture. Some of the peanut butter mixture will stay on top of the cake.

Freeze the cake for 30 minutes so the peanut butter topping will slightly harden.

Evenly spread the whipped topping over the peanut butter topping.

Chill the cake in the refrigerator for at least 3 hours before serving.

Slice and serve as is or topped with chopped peanut butter cups and chocolate sauce.

Enjoy!