Description
A rich and moist chocolate poke cake filled with creamy peanut butter and topped with whipped cream and chocolate chips.
Ingredients
Units
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup chocolate syrup
For the Topping:
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1/2 cup chocolate chips
- 1/4 cup peanut butter chips (optional)
Instructions
- Bake the Cake: Prepare and bake the chocolate cake as directed on the box in a 9×13-inch pan.
- Poke Holes: Once the cake is out of the oven, use the end of a wooden spoon to poke holes all over.
- Add the Filling: Warm the peanut butter slightly and mix with condensed milk. Pour over the cake, making sure it seeps into the holes. Drizzle with chocolate syrup.
- Chill: Refrigerate for at least 2 hours.
- Top & Serve: Spread whipped topping evenly over the cake, sprinkle with chocolate chips, and enjoy!
Notes
- Use Reese’s cups or chopped peanuts for extra crunch.
- Serve chilled for the best texture.
