Description
Dive into a rich and indulgent Chocolate Peanut Butter Poke Cake! This luscious dessert features a moist chocolate cake infused with creamy peanut butter and sweetened condensed milk, topped with a fluffy peanut butter whipped cream. Perfect for chocolate and peanut butter lovers!
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:
- Preheat the oven and prepare the chocolate cake mix according to package instructions.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake as directed, then remove from the oven and let it 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 this mixture evenly over the cake, allowing it to seep into the holes.
- Let the cake cool completely.
- Prepare the Topping:
- In a medium bowl, fold the melted peanut butter into the thawed whipped topping until well combined.
- Add the powdered sugar and mix until smooth and 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 serve this decadent dessert chilled.
Notes
- For an extra indulgence, drizzle chocolate syrup or melted peanut butter over each slice before serving.
- You can substitute homemade whipped cream for the whipped topping if preferred.
- Store leftovers in the refrigerator for up to 3 days.
