Chocolate Peanut Poke Cake Recipes 1
for 9 servings
½ box chocolate cake mix, prepared according to instructions
8 oz cream cheese (225 g), softened
1 cup peanut butter (240 g)
14 oz sweetened condensed milk (305 mL), 1 can
1 cup milk (240 mL)
8 oz whipped topping (225 g)
peanut butter cup, for garnish
- Preheat oven to 350°F (175C).
- Spray a 9×9 inch (23x23cm) baking pan with cooking spray.
- Prepare and pour the chocolate cake batter into the prepared baking pan. Bake for 25-30 minutes until an inserted toothpick comes out clean.
- In a large bowl, mix together cream cheese and peanut butter until smooth.
- Add condensed milk, whisking until there are no large lumps.
- Gradually whisk in the milk, until smooth.
- Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.Pour the peanut butter mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
- Freeze cake for 30 minutes, to slightly solidify the topping.
- Spread the whipped topping evenly over the chilled cake.
- Chill the cake anywhere from 3 hours to overnight.
- Slice, and garnish with peanut butter cups.
Peanut Butter Chocolate Poke Cake Recipes 2
- 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 13×9-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.
Chocolate Peanut Poke Cake Recipes 3
FOR THE CAKE
2 c. peanut butter, melted
1 c. chopped Reese’s Peanut Butter Cups
1 c. Reese’s Pieces
FOR THE PEANUT BUTTER FROSTING
10 tbsp. unsalted butter, softened to room temperature
2 c. powdered sugar
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
2 tbsp. heavy cream
- Bake cake: Preheat oven to 350°. Line a 9″-x-13″ pan with parchment paper and grease with cooking spray. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
- Using the back of a wooden spoon, poke holes all over cake. Pour melted peanut butter over the entire cake, filling the holes. Set aside.
- Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter.
- Add powdered sugar, vanilla, and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
- Spread frosting all over the top of the cake. Top with chopped Reese’s Peanut Butter Cups and Reese’s Pieces.