Dessert · sweet

Chocolate Peanut Butter Poke Cake

I’ll be the first to admit that I am NOT the world’s best baker.

You can credit my lack of patience for that.

Baking is a very finicky science. It depends on precise measurements, temperatures and more. My cooking style is more fluid, more “pinch of this, pinch of that” and more open to interpretation.

Baking doesn’t leave room for any adaptations. You usually have to follow directions to a T—and that’s just not my style.

I will shake the dust off my baking skills twice a year, though: for Christmas and my husband’s birthday.

My husband’s birthday is next weekend, but we celebrated it this past weekend. He LOVES peanut butter and peanut butter flavored things, so working off of that, I made this peanut butter poke cake.

Oh man, is it SWEET. It’s a very rich cake and not for the faint of heart. It’s absolutely delicious, don’t get me wrong. But it’s a recipe for people who have a sweet tooth, that’s for sure.

I would’ve liked a different frosting for the cake, perhaps a whipped frosting, instead of the sweetened condensed milk frosting it calls for. It still tasted great, but I think a whipped frosting would’ve tempered the sweetness a bit.

Other than that, this cake is a winner for people who love chocolate and peanut butter.

Enjoy!

Chocolate Peanut Butter Poke Cake

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A luscious chocolate cake infused with sweet peanut butter filling and topped with a peanut butter frosting and chopped peanut butter cups.

Ingredients

  • 1 package chocolate cake mix (regular size, I used devil’s food cake) + ingredients needed to make cake
  • 1 tsp. vanilla extract
  • 1 cup creamy peanut butter
  • 2 (14 oz) cans sweetened condensed milk
  • 1 cup confectioners’ sugar
  • Peanut butter cups, chopped, for topping
  • Directions

    1. Bake cake according to package instructions. Let cool completely. Using a straw, poke hole into cake. Poke about 20-30 holes.
    2. In a large bowl, whisk together sweetened condensend milk with peanut butter. Pour half of the mixture on top of the cake, spreading into the holes. Refrigerate cake and remaining peanut butter mixture for 2-3 hours.
    3. Remove peanut butter mixture from fridge. Add vanilla extract and confectioners’ sugar, 1/4 a cup at a time, and whip with a hand mixer until you reach a good frosting consistency. Spread frosting on top of cake. Top with chopped peanut butter cups. Chill until ready to serve.

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