When my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas
Peanut Butter Chocolate Poke Cake
Test Kitchen Tips
Watch How to Make Peanut Butter Chocolate Poke Cake
Peanut Butter Chocolate Poke Cake
Prep Time
20 min
Cook Time
25 min
Yield
20 servings
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
- Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of both
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.
Nutrition Facts
1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 7g protein.
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