Peanut Butter Chocolate Poke Cake

“When my family is planning a get-together, I can count on three or four people asking if I’m bringing this chocolate peanut butter poke cake. If you don’t have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa.” —Fay Moreland, Wichita Falls, Texas

Peanut butter poke cake
Peanut Butter Chocolate Poke Cake
Peanut Butter Chocolate Poke Cake
Servings Prep Time Cook Time
20pieces 20minutes 25minutes + chilling
Servings Prep Time
20pieces 20minutes
Cook Time
25minutes + chilling
Ingredients
Portions: pieces
Units:
Ingredients
Portions: pieces
Units:
Instructions
  1. Preheat oven to 350 F. 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.
  2. 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.
  3. 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.
Recipe Notes

Test Kitchen Tips

  • Try using nutella in place of the peanut butter and adding a Tb of hazelnut liquor to the milk mixture. Top with chopped toasted hazelnuts!
  • This is incredibly rich and decadent—our staff couldn't keep their hands off it! If you want to lighten it up a bit, though, you can halve the glaze ingredients and use a thinner layer on top.

Nutrition Facts

1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fibre), 7g protein.