Chocolate Peanut Butter Poke Cake
A delightful dessert that combines rich chocolate flavors and creamy peanut butter in a simple poke cake. Perfect for parties and family gatherings.
Ingredients
Cake ingredients
- 1 box (425 g) chocolate cake mix
- 1 cup (250 ml) creamy peanut butter
- 1 container (8 oz / 225 g) whipped topping, thawed thawed before use
- 1 cup (240 ml) chocolate milk or water chocolate milk preferred but water is fine
- 1/2 cup (120 ml) hot water
- 1/4 cup (60 ml) chocolate syrup for drizzling on top
- to taste Chopped peanuts for garnish optional
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box.
- Prepare the chocolate cake mix according to package instructions using chocolate milk or water, then bake the cake in a 9x13 inch pan.
- Once the cake is done, allow it to cool for a few minutes.
- Poke holes in the warm cake using the end of a wooden spoon or a fork.
- In a bowl, mix the creamy peanut butter with the hot water until smooth.
- Pour the peanut butter mixture over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then spread the thawed whipped topping over the top of the cake.
- Drizzle chocolate syrup over the whipped topping and sprinkle with chopped peanuts, if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Poke enough holes in the cake for the peanut butter mixture to soak in well, and let the cake cool completely before adding the whipped topping.