Chocolate Peanut Butter Poke Cake
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Chocolate Peanut Butter Poke Cake
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This chocolate peanut butter poke cake combines tender chocolate cake with chocolate pudding, peanut butter frosting, and peanut butter candy.
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Ingredients
Cake
- 2 boxes (13.25 oz) chocolate cake mix plus box ingredients, use milk instead of water, see note below
Chocolate Pudding
- 1 box (3.9 oz) chocolate pudding
- 2 ½ cups whole milk
- ½ cup creamy peanut butter
Peanut Butter Frosting
- 1 ½ cups unsalted butter room temperature
- 1 ½ cups creamy peanut butter
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish/Topping - About ½ cup of one
- chopped peanut butter cups
- Mini peanut butter cups
- chocolate chips
- Chocolate Drizzle
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Instructions
Cake
- Preheat oven to 350 degrees. Grease a 9x13 CAKE pan with a 2 inch edge. Bake the cake mixes according to the box directions but use milk where it calls for water. Your cake should be done in about 50 minutes or when a toothpick inserted into the center comes out clean. (Note: In a ceramic dish it may require an additional time)
- Allow the cake to cool for at least 30 minutes, to be slightly warm at most, poke many holes throughout with the end of a wooden spoon and set aside.
Chocolate Pudding
- In a microwave-safe bowl, or a small saucepan melt peanut butter and set aside.
- In a large bowl add instant pudding mix and 2 ½ cups of whole milk. Mix well for about 2 minutes and then add in melted peanut butter and stir to combine.
- Pour over cake and refrigerate cake for at least 2 hours to allow the pudding to set and harden. Note: you can do all these steps the day before.
Frosting
- Make your frosting by creaming butter and peanut butter in a large bowl for 4 minutes.
- Slowly add in powdered sugar on low, scraping the sides as needed.
- Add in vanilla and mix well for about 1 minute.
- Remove the cake from the fridge and spread frosting over the cake.
- Sprinkle chopped or mini peanut butter cups on top of frosting.
- Serve at room temperature with milk or coffee.
Notes
- You can also use a cake extender instead with one box of mix. In a mason jar add 1 ½ c flour, 1 c sugar, 2 teaspoon baking powder, ¼ teaspoon baking soda and 2 tablespoon cocoa powder (for chocolate cake mixes). Give it a shake to blend and add 11 level tablespoon of the mix to the 1 box of 13.25 oz dry cake mix and stir until blnded well. Make cake according to package directions and bake in cake pan for 40 minutes or toothpick inserted in center comes out clean.
- Ensure that your eggs, milk, and butter are at room temperature before starting to make it easier for them to blend together and create a smoother cake batter.
- When poking holes in the cake, use the end of a wooden spoon or a similar-sized tool to create even-sized holes. Space them about 2 inches apart to ensure the peanut butter filling is evenly distributed.
- Overmixing the cake batter can lead to a tough, dense cake. Gently mix the ingredients together just until combined for a light and fluffy texture.
- Oven temperatures can vary, so start checking your cake for doneness a few minutes before the recommended baking time. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
- Cool the cake completely before adding the top layers to prevent melting.
- The cake may require an additional 5 minutes to bake if you're using a ceramic baking dish.
Nutrition Information
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Calories
443kcal
(22%)
Carbohydrates
63g
(21%)
Protein
14g
(28%)
Fat
52g
(80%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
8g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
504mg
(21%)
Potassium
445mg
(13%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
793IU
(16%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 504mg | 21% |
| Potassium | 445mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 793IU | 16% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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