Peanut Butter Chocolate Poke Cake Recipe

Peanut Butter Chocolate Poke Cake Recipe
Peanut Butter Chocolate Poke Cake Recipe photo by Taste of Home
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Peanut Butter Chocolate Poke Cake Recipe

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When my family is planning a get-together, I can count on three or four people asking if I'm bringing this. 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
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 2 teaspoons vanilla extract, divided
  • Dash salt
  • 2/3 cup creamy peanut butter
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1 cup confectioners' sugar
  • TOPPINGS: chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two

Directions

Preheat oven to 350°. 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. Yield: 20 servings.
Originally published as Peanut Butter Chocolate Poke Cake in Taste of Home September/October 2017

Nutritional Facts

1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 7g protein.

  • 1 package chocolate cake mix (regular size)
  • 2 teaspoons vanilla extract, divided
  • Dash salt
  • 2/3 cup creamy peanut butter
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1 cup confectioners' sugar
  • TOPPINGS: chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two
  1. Preheat oven to 350°. 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.
  2. 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.
  3. 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. Yield: 20 servings.
Originally published as Peanut Butter Chocolate Poke Cake in Taste of Home September/October 2017

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