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Chocolate and peanut butter is a match made in Heaven so it’s no wonder when you meld the 2 flavors together for a poke cake, you have a winner! This mouth-watering Chocolate Peanut Butter Poke Cake is rich, delicious and makes the perfect dessert for any occasion!
If you love peanut butter desserts, be sure and take a look at these scrumptious Peanut Butter Desserts! Want more chocolate? Just look at these sinfully decadent Chocolate Desserts!
Ingredients
1 package chocolate cake mix (any kind of chocolate will do)
2 teaspoons vanilla extract, divided
1/4 tsp salt
2/3 cup creamy peanut butter
2 cans sweetened condensed milk
1 cup confectioners’ sugar
OPTIONAL TOPPINGS: Reese’s Peanut Butter Cups, cut into small pieces and/or Nutter Butter or other peanut butter-filled sandwich cookies, chopped.
Directions
Preheat oven to 350°. Prepare cake mix according to package directions and add 1 tsp of the vanilla extract and the salt before mixing the batter.
Pour into a greased 13×9-in baking pan.
Bake according to package directions and cool completely.
In a large mixing bowl or stand mixer, beat together peanut butter and milk until blended.
Poke holes in the cake using a wooden spoon approximately 2 inches apart.
Slowly pour 2 cups of the peanut butter mixture over cake, filling each hole.
Place the cake AND the remaining mixture in the refrigerator until the cake is cold 2-3 hours.
Remove from the cake and the mixture from the fridge and set aside.
Combine the remaining vanilla (1 tsp) and the remaining peanut butter mixture until well blended.
Gradually beat in the confectioners’ sugar to reach spreading consistency.
Spread over cake.
Add toppings if desired.
Serve and enjoy!
Store remaining cake in refrigerator.
Print this recipe!
- 1 package chocolate cake mix (any kind of chocolate will do)
- 2 teaspoons vanilla extract, divided
- ¼ tsp salt
- ⅔ cup creamy peanut butter
- 2 cans sweetened condensed milk
- 1 cup confectioners' sugar
- OPTIONAL TOPPINGS: Reese's Peanut Butter Cups, cut into small pieces and/or Nutter Butter or other peanut butter-filled sandwich cookies, chopped.
- Preheat oven to 350°. Prepare cake mix according to package directions and add 1 tsp of the vanilla extract and the salt before mixing the batter.
- Pour into a greased 13x9-in baking pan.
- Bake according to package directions and cool completely.
- In a large mixing bowl or stand mixer, beat together peanut butter and milk until blended.
- Poke holes in the cake using a wooden spoon approximately 2 inches apart.
- Slowly pour 2 cups of the peanut butter mixture over cake, filling each hole.
- Place the cake AND the remaining mixture in the refrigerator until the cake is cold 2-3 hours.
- Remove from the cake and the mixture from the fridge and set aside.
- Combine the remaining vanilla (1 tsp) and the remaining peanut butter mixture until well blended.
- Gradually beat in the confectioners' sugar to reach spreading consistency.
- Spread over cake.
- Add toppings if desired.
- Serve and enjoy!
- Store remaining cake in refrigerator.
