Peanut Butter Chocolate Poke Cake Recipe

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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

Read Reviews
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Publisher Photo
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.

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.
  • 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.

    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.
  • Originally published as Peanut Butter Chocolate Poke Cake in Taste of Home September/October 2017

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    Reviews forPeanut Butter Chocolate Poke Cake

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    MY REVIEW
    Remenec User ID: 6059530 274795
    Reviewed Oct. 2, 2017

    "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!"

    MY REVIEW
    Jenny TePoel User ID: 3758322 273107
    Reviewed Sep. 19, 2017

    "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."

    MY REVIEW
    IslandKai User ID: 6189169 272935
    Reviewed Sep. 11, 2017

    "Deserves a negative rating. Everything about it was horrible. Chilling the cake & frosting was a big mistake which caused the cake to soak up everything and become gummy, heavy and disgustingly thick. Ours is in the garbage after one piece (not eaten). Don't make this! Awful, horrid, disgusting."

    MY REVIEW
    DJDaly User ID: 185351 272915
    Reviewed Sep. 11, 2017

    "This did not turn out well. The frosting mixture all ran off the cake and was unattractive. And the cake with the peanut butter mixture and frosting tasted like eating liquid sugar."

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