Description
Indulge in a decadent chocolate peanut butter poke cake! Rich chocolate cake, creamy peanut butter filling, and a whipped peanut butter topping make this dessert an irresistible treat.
Ingredients
Units
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the package)
- 1 cup creamy peanut butter, melted
- 1 can (14 oz) sweetened condensed milk
For the Topping:
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 1/2 cup peanut butter, melted
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips or chocolate shavings (optional, for garnish)
Instructions
- Bake the chocolate cake:
- Prepare the cake mix according to the package instructions.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed.
- Once baked, let the cake cool slightly.
- Poke the cake:
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- Add peanut butter and condensed milk:
- Melt the peanut butter and mix it with the sweetened condensed milk.
- Pour the mixture evenly over the cake, letting it seep into the holes.
- Allow the cake to cool completely.
- Prepare the topping:
- In a medium bowl, fold the melted peanut butter into the thawed whipped topping until smooth.
- Add powdered sugar and mix until creamy.
- Assemble the cake:
- Spread the peanut butter whipped topping evenly over the cooled cake.
- Garnish with mini chocolate chips or chocolate shavings, if desired.
- Chill and serve:
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Slice and enjoy this rich, indulgent dessert!
Notes
- This cake tastes better the longer it chills, so prepare it in advance for the best flavor.
- Swap mini chocolate chips with crushed peanut butter cups for added indulgence.
Nutrition
- Serving Size: 1
- Calories: 450 kcal per serving
