Preheat oven to 375F. Grease and flour a 9x13" pan, set aside.

Mix together the sugar and flour and set aside. In a small saucepan add the butter, oil, water, and cocoa. Mix together and bring to a boil. Remove from heat and add it to the flour/sugar mixture. Dissolve the baking soda in the milk with the lemon in a small bowl. Add the eggs, salt, and vanilla to the cocoa mixture along with the milk mixture and stir well. Add the 1/2 cup Reese's spread and stir well.

Pour the batter into the prepared pan. Bake for 30 min. or until a cake tester comes out clean. Let cool for about 15 min. Microwave the 1 cup Reese's spread for about 30 seconds to 1 minute. Stir to evenly heat. With a fork poke the cake all over. Spread the hot Reese's spread on and cover the entire cake evenly. Let the cake cool completely. You can cover it and refrigerate it at this point.

When ready to serve, spread the cake with the whipped topping, sprinkle on the peanuts and Reese's minis. Cut into desired size pieces and drizzle on more heated Reese's spread.