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Chocolate Peanut Butter Poke Cake

A moist chocolate cake filled with creamy peanut butter goodness, topped with whipped topping and chocolate syrup, creating a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix A rich blend that sets the base for a chocolate lover’s dream.
  • 1/2 cup vegetable oil Ensures a moist, decadent texture.
  • 1 cup water Keeps the cake from being dry and enhances the taste.
  • 3 large eggs Adds richness and aids in binding the cake.
Filling Ingredients
  • 1 cup creamy peanut butter The star of the show, delivering a smooth and nutty flavor.
  • 1 cup sweetened condensed milk Guarantees a creamy, sweet filling that enhances the peanut butter.
  • 1/2 cup milk Balances the thickness of the mixture and adds creaminess.
Topping Ingredients
  • 1 container (8 oz) whipped topping Lends lightness and a delightful finish to the cake.
  • 1/2 cup chocolate syrup For that extra dash of sweetness, drizzled on top.
  • 1/4 cup crushed peanuts Adds a crunchy texture and nutty flavor that contrasts beautifully with the softness of the cake.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) according to the cake mix instructions.
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large mixing bowl, combine the chocolate cake mix, vegetable oil, water, and eggs. Stir until the mixture is smooth.
Baking
  1. Pour the batter into your prepared baking dish and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for about 10 minutes.
Filling
  1. While the cake bakes, prepare the poke filling by combining creamy peanut butter, sweetened condensed milk, and milk in a medium saucepan over low heat. Stir until the peanut butter melts and the mixture is smooth.
  2. Poke holes in the cake using the end of a wooden spoon or a skewer. Pour the warm peanut butter filling over the cake, ensuring it seeps into the holes.
Finishing
  1. Spread whipped topping evenly over the top of the cake, drizzle with chocolate syrup, and sprinkle with crushed peanuts if desired.
  2. Refrigerate the cake for at least 2 hours before serving.

Notes

For a more indulgent treat, add chocolate chips to the poke filling or the batter. Store in an airtight container in the refrigerator for up to 5 days.