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
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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