Peanut Butter Chocolate Poke Cake
“When my family is planning a get-together, I can count on three or four people asking if I’m bringing this chocolate peanut butter poke cake. If you don’t have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa.” —Fay Moreland, Wichita Falls, Texas
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|20pieces||20minutes||25minutes + chilling|
|25minutes + chilling|
- 1 pkg chocolate cake mix regular size
- 2 tsp vanilla extract divided
- 1 dash salt
- 2/3 cup creamy peanut butter
- 2 cans sweetened condensed milk
- 1 cup confectioner's sugar
- miniature peanut butter cups chopped
- peanut butter-filled sandwich cookies chopped
- Preheat oven to 350 F. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs.
- Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
- Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Test Kitchen Tips
- Try using nutella in place of the peanut butter and adding a Tb of hazelnut liquor to the milk mixture. Top with chopped toasted hazelnuts!
- This is incredibly rich and decadent—our staff couldn't keep their hands off it! If you want to lighten it up a bit, though, you can halve the glaze ingredients and use a thinner layer on top.
1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fibre), 7g protein.