Peanut Butter Chocolate Poke Cake
When my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa.
Prep time:
Cook time:
Serving size: 20
Calories per serving: 24
Ingredients:
Cook time:
Serving size: 20
Calories per serving: 24
1 package chocolate cake mixes (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cup or a combination of both
Directions:
Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs.
Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Source: tasteofhome.com
Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
