Description
A rich and indulgent chocolate poke cake filled with creamy peanut butter, topped with fluffy whipped topping, and garnished with peanut butter candies for the ultimate dessert experience.
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the package) or homemade chocolate cake batter
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk or 2 cups prepared instant pudding
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1/2 cup chocolate frosting or hot fudge sauce (optional)
- 1 cup chopped peanut butter cups, peanut butter chips, or candy pieces for garnish
Instructions
Preheat oven and prepare chocolate cake in a 9×13-inch pan according to package or recipe directions.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes about 1 inch apart over the surface.
- In a medium bowl, whisk together peanut butter and sweetened condensed milk (or pudding) until smooth.
- Pour the peanut butter mixture evenly over the cake, allowing it to seep into the holes.
- Cover and refrigerate for at least 1 hour to let the filling absorb into the cake.
- Spread whipped topping evenly over the chilled cake.
- If desired, drizzle chocolate frosting or hot fudge over the top, then sprinkle with peanut butter candies.
- Serve cold and enjoy.
Notes
- For a thicker filling, use prepared peanut butter pudding instead of condensed milk.
- Creamy peanut butter works best; natural peanut butter may separate.
- Can be made a day ahead for even better flavor.
- Try using crunchy peanut butter for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
