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Chocolate Peanut Butter Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Chocolate Peanut Butter Poke Cake is a perfect combination of rich chocolate cake and creamy peanut butter filling. The cake is baked and then poked to create holes that absorb a luscious mixture of peanut butter and sweetened condensed milk, keeping every bite moist and flavorful. Topped with chocolate syrup, whipped topping, and sprinkled with mini peanut butter cups and chopped peanuts, this dessert is a crowd-pleaser that’s easy to make and sure to satisfy any sweet tooth.

Ingredients

Scale

Chocolate Cake

  • 1 box chocolate cake mix (plus required eggs, oil, and water as per package instructions)

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1 can (14 ounces) sweetened condensed milk

Toppings

  • 1/2 cup chocolate syrup
  • 1 cup whipped topping (such as Cool Whip)
  • 1/2 cup mini peanut butter cups, chopped
  • 1/4 cup chopped peanuts (optional)
  • Chocolate shavings or drizzle for garnish (optional)

Instructions

  1. Bake the Cake: Preheat the oven as indicated on the chocolate cake mix package. Prepare the cake batter according to package instructions by combining the mix with the required eggs, oil, and water. Pour the batter into a greased 9×13-inch baking pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool slightly.
  2. Poke the Cake: While the cake is still warm, take the handle of a wooden spoon and poke holes evenly all across the surface of the cake. These holes allow the peanut butter mixture to seep in and infuse flavor throughout.
  3. Prepare the Peanut Butter Mixture: In a small bowl, whisk together 1 cup of creamy peanut butter and 1 can (14 ounces) of sweetened condensed milk until smooth and well combined.
  4. Pour the Filling: Slowly pour the peanut butter and condensed milk mixture evenly over the warm cake, making sure to cover the entire surface so the mixture seeps into the poked holes.
  5. Add Chocolate Syrup: Drizzle 1/2 cup of chocolate syrup evenly over the top of the cake for an extra layer of chocolate goodness.
  6. Cool the Cake: Allow the cake to cool completely at room temperature before adding the toppings.
  7. Top the Cake: Spread 1 cup of whipped topping evenly over the cooled cake surface. Sprinkle the chopped mini peanut butter cups and chopped peanuts evenly over the whipped topping. Optionally, add chocolate shavings or an additional drizzle of chocolate syrup for garnish.
  8. Chill: Place the cake in the refrigerator and chill for at least 1 hour to allow the flavors to meld and the cake to set.
  9. Serve: Slice and serve chilled. Enjoy this rich and creamy chocolate peanut butter poke cake!

Notes

  • For a richer chocolate flavor, use a dark chocolate cake mix instead of regular chocolate.
  • You can substitute homemade whipped cream for the whipped topping if preferred.
  • Store the cake covered in the refrigerator for up to 4 days to keep it fresh.
  • Chilling the cake longer enhances the flavor, so feel free to prepare it the day before serving.

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Find it online: https://tastyhomeplates.com/chocolate-peanut-butter-poke-cake-recipe/