Chocolate PB Filled Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1 box (425 g) of chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
02 -
1 cup (250 ml) creamy peanut butter
→ For the filling
03 -
1 can (14 oz / 397 g) sweetened condensed milk
04 -
1/2 cup (125 ml) creamy peanut butter, melted
→ For the topping
05 -
1 container (8 oz / 225 g) whipped topping (like Cool Whip), thawed
06 -
1/2 cup (50 g) mini chocolate chips or chocolate shavings (optional)
07 -
1/2 cup (75 g) chopped Reese's or peanut butter cups
# Instructions:
01 -
Prepare the chocolate cake mix according to the package instructions in a 9×13-inch (23×33 cm) baking pan. Bake as directed and let cool for about 10 minutes.
02 -
Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake, spacing them about 1 inch apart.
03 -
In a medium bowl, whisk together the sweetened condensed milk and melted peanut butter until smooth. Pour the mixture evenly over the cake, ensuring it fills the holes. Allow the cake to cool completely at room temperature or in the refrigerator.
04 -
Once the cake is fully cooled, spread the whipped topping evenly over the surface.
05 -
Sprinkle the top with mini chocolate chips or chocolate shavings, followed by the chopped Reese's or peanut butter cups.
06 -
Refrigerate the cake for at least 1 hour before serving to let the flavors meld together. Slice and enjoy!
# Notes:
01 -
This Chocolate Peanut Butter Poke Cake is a moist and indulgent dessert that combines rich chocolate cake with creamy peanut butter. The cake is filled with luscious peanut butter filling that soaks into every bite, then topped with a fluffy whipped topping and crushed Reese's or peanut butter cups for the ultimate treat.
02 -
For a homemade touch, use a homemade chocolate cake base instead of a boxed mix.
03 -
Add a drizzle of melted chocolate or peanut butter over the top for extra decadence.
04 -
This cake can be made a day ahead and stored in the refrigerator.