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Chocolate Peanut Butter Poke Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 25–30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12–16 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

This Chocolate Peanut Butter Poke Cake is a moist and indulgent dessert that combines rich chocolate cake with creamy peanut butter. The cake is filled with luscious peanut butter filling that soaks into every bite, then topped with a fluffy whipped topping and crushed Reese’s or peanut butter cups for the ultimate treat.

Ingredients

Units Scale

For the cake:

  • 1 box (425 g) of chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
  • 1 cup (250 ml) creamy peanut butter

For the filling:

  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (125 ml) creamy peanut butter, melted

For the topping:

  • 1 container (8 oz / 225 g) whipped topping (like Cool Whip), thawed
  • 1/2 cup (50 g) mini chocolate chips or chocolate shavings (optional)
  • 1/2 cup (75 g) chopped Reese’s or peanut butter cups

Instructions

  1. Bake the cake:
    • Prepare the chocolate cake mix according to the package instructions in a 9×13-inch (23×33 cm) baking pan. Bake as directed and let cool for about 10 minutes.
  2. Poke the cake:
    • Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, spacing them about 1 inch apart.
  3. Prepare the filling:
    • In a medium bowl, whisk together the sweetened condensed milk and melted peanut butter until smooth.
    • Pour the mixture evenly over the cake, ensuring it fills the holes. Allow the cake to cool completely at room temperature or in the refrigerator.
  4. Add the topping:
    • Once the cake is fully cooled, spread the whipped topping evenly over the surface.
  5. Decorate:
    • Sprinkle the top with mini chocolate chips or chocolate shavings, followed by the chopped Reese’s or peanut butter cups.
  6. Chill and serve:
    • Refrigerate the cake for at least 1 hour before serving to let the flavors meld together. Slice and enjoy!

Notes

  • For a homemade touch, use a homemade chocolate cake base instead of a boxed mix.
  • Add a drizzle of melted chocolate or peanut butter over the top for extra decadence.
  • This cake can be made a day ahead and stored in the refrigerator.

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