- 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.
Reviews forPeanut Butter Chocolate Poke Cake
"I loved this recipe! This is my first time trying a poke cake, but it certainly won't be my last! Initially the icing is runny, but it's so it absorbs into the cake. If you put the remaining icing in the fridge like the directions say, it's the perfect spreading consistency. The overall taste was delicious! I if you like chocolate and peanut butter, this recipe is for you!"
"I made this tonight, and everyone was quite pleased. cakes typically do soak up what's being poured on top. Crazy. I know. And... it just gets better as it sits covered in fridge. Very good."