Peanut Butter Chocolate Poke Cake
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A no-fail dessert you can bring to any occasion!
Ingredients
This recipe was sourced from Taste of Home. For more delicious desserts, browse through our forum here.
Ingredients
- 1 package chocolate cake mix (regular size)
- 2 teaspoons vanilla extract, divided
- A dash of 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, peanut butter cups or a combination of both
- Preheat oven to 350°F. 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 the 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.
Yields 20 servings. Image Credit: Taste of Home
This recipe was sourced from Taste of Home. For more delicious desserts, browse through our forum here.
