Description
A delicious and indulgent Chocolate Peanut Butter Poke Cake that combines rich chocolate cake with creamy peanut butter and a luscious chocolate fudge topping.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup milk
- 1 cup chocolate fudge sauce (store-bought or homemade)
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well combined. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, mix together the peanut butter and powdered sugar until smooth. Gradually add the milk, stirring until the mixture is well combined and pourable.
- Pour the peanut butter mixture evenly over the cake, ensuring it seeps into the holes. Allow the cake to cool completely, then refrigerate for at least 2 hours.
- Once chilled, spread the whipped topping over the cake and drizzle with chocolate fudge sauce. Sprinkle with chopped peanuts if desired.
- Cut into squares and serve.
Notes
- For a richer flavor, use dark chocolate cake mix instead of regular chocolate.
- Try adding a layer of banana slices on top of the whipped topping for a delicious twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 16g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg