Chocolate Peanut Butter Poke Cak<\/p>\n
This Chocolate Peanut Butter Poke Cake is ultra-moist, rich, and loaded with irresistible chocolate and peanut butter flavor. A soft chocolate cake is poked and filled with a creamy peanut butter mixture, then topped with fluffy whipped topping and chocolate chips. Perfect for potlucks, holidays, or anytime you\u2019re craving a decadent dessert!<\/p>\n
1 box (15 oz \/ 425 g) chocolate cake mix<\/p>\n
(plus ingredients listed on the box)<\/p>\n
1 cup creamy peanut butter<\/p>\n
1 can (14 oz) sweetened condensed milk<\/p>\n
1 container (8 oz) whipped topping, thawed<\/p>\n
1\/2 cup chocolate chips or chocolate chunks<\/p>\n
1\/4 cup chopped peanuts or peanut butter chips (optional)<\/p>\n
1. Bake the Cake<\/p>\n
Prepare the chocolate cake according to package instructions. Pour the batter into a greased 9\u00d713-inch baking dish and bake as directed<\/p>\n
2. Poke the Cake<\/p>\n
Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.<\/p>\n
3. Prepare the Peanut Butter Filling<\/p>\n
Microwave the peanut butter for 20\u201330 seconds until smooth and pourable. Stir in the sweetened condensed milk until well combined.<\/p>\n
4. Fill the Cake<\/p>\n
Pour the peanut butter mixture evenly over the cake, allowing it to seep into the holes.<\/p>\n
5. Top the Cake<\/p>\n
Once the cake has cooled completely, spread the whipped topping evenly over the surface.<\/p>\n
6. Add Toppings<\/p>\n
Sprinkle chocolate chips and chopped peanuts over the top. Drizzle with melted chocolate if desired.<\/p>\n
7. Chill & Serve<\/p>\n
Refrigerate for at least 2 hours before slicing and serving.<\/p>\n
Notes & Tips<\/p>\n
For extra richness, use dark chocolate cake mix.<\/p>\n
This cake tastes even better after chilling overnight.<\/p>\n
Store leftovers covered in the refrigerator for up to 4 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
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