Ingredients
Equipment
Method
- Preheat your oven to the temperature specified on your chocolate cake mix box. Grease and flour a 9x13 inch baking pan. Prepare the chocolate cake mix according to the package directions, using the eggs, oil, and water. Pour the batter evenly into the prepared baking pan.1 cup creamy peanut butter
- Bake the cake for the time recommended on the box, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool slightly in the pan for about 10-15 minutes.
- While the cake is still warm but not piping hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make sure to poke generously, but be careful not to go all the way through to the bottom of the pan.
- In a medium bowl, whisk together the creamy peanut butter and the sweetened condensed milk until smooth and well-combined. This creates our incredibly rich and gooey filling.1 cup creamy peanut butter
- Slowly and evenly pour the peanut butter and sweetened condensed milk mixture over the warm cake, allowing it to seep into all the poke holes you created. Gently spread any excess mixture to ensure even coverage across the entire cake surface.1 cup creamy peanut butter
- Allow the cake to cool completely in the pan at room temperature for about 30 minutes, then cover it with plastic wrap and refrigerate for at least 2-3 hours, or ideally overnight. This chilling time is crucial for the filling to set and the flavors to meld beautifully.
- Once the cake is thoroughly chilled, spread the thawed whipped topping evenly over the top of the cake, creating a smooth and fluffy layer.1 cup creamy peanut butter
- Drizzle the chocolate syrup decoratively over the whipped topping. If desired, sprinkle the peanut butter chips over the top for an extra burst of peanut butter flavor and texture.1 cup creamy peanut butter
- Slice the Irresistible Chocolate Peanut Butter Poke Cake into squares and serve immediately.
Notes
Leftovers of your Irresistible Chocolate Peanut Butter Poke Cake should be stored in an airtight container in the refrigerator. The cake will stay fresh and delicious for up to 3-4 days. When serving leftovers, it's best enjoyed chilled directly from the refrigerator, as the whipped topping and peanut butter filling are designed to set and be enjoyed cold. Freezing this cake is also an option for longer storage. To freeze, ensure the cake is completely chilled. Cover it tightly with plastic wrap, then with a layer of aluminum foil. It can be frozen for up to 1-2 months. When you're ready to enjoy a slice, thaw the cake in the refrigerator overnight before serving. Reheating is not recommended as it will alter the texture of the whipped topping and the melted filling.
