Description
This Chocolate Peanut Butter Poke Cake is a moist, delicious dessert that combines rich chocolate cake with a creamy peanut butter and sweetened condensed milk filling. Topped with whipped topping, chocolate chips, and peanuts, this poke cake is an easy-to-make crowd-pleaser perfect for parties or any special occasion.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (plus ingredients listed on box: typically eggs, oil, and water)
Peanut Butter Filling
- 1 cup creamy peanut butter (divided)
- 1 (14-ounce) can sweetened condensed milk
Topping
- 1 (8-ounce) tub whipped topping (thawed)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped peanuts (optional)
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the Cake: Prepare the chocolate cake according to the package instructions and pour the batter into a 9×13-inch baking dish. Bake as directed and let cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes evenly all over the cake about 1 inch apart to allow the filling to seep in.
- Make Peanut Butter Mixture: In a microwave-safe bowl, heat 3/4 cup of peanut butter until slightly melted (about 30 seconds). Stir in the sweetened condensed milk until smooth.
- Fill the Cake: Pour the peanut butter and condensed milk mixture evenly over the cake, letting it seep into the holes. Allow the cake to cool completely.
- Add Topping: Spread the whipped topping evenly over the cooled cake.
- Decorate: Warm the remaining 1/4 cup of peanut butter and drizzle it over the whipped topping. Sprinkle with mini chocolate chips and optional chopped peanuts. Drizzle chocolate syrup on top for extra indulgence if desired.
- Chill and Serve: Chill the cake in the refrigerator for at least 1 hour before serving to let flavors meld and the cake set.
Notes
- For extra texture, use crunchy peanut butter in the filling.
- This cake can be made a day ahead and kept chilled until ready to serve.
- For a richer topping, replace whipped topping with chocolate or peanut butter buttercream.
