Oh my goodness - now we're talking. This Chocolate Peanut Butter Poke Cake is my kind of dessert. In short, this is a moist, rich and fluffy chocolate cake, infused with chocolate syrup and topped with a sweet peanut buttery spread, mini peanut butter cups, and drizzled with more chocolate syrup. Wow.
It takes a few steps to pull this one off, but fortunately each one is simple and straightforward. Better still? The results are simply out of this world delicious. We'll be making this one again in no time!
- 1 box chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup chocolate-flavor syrup, at room temperature
- 1 cup creamy peanut butter
- 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
- 25 peanut butter cups miniatures, unwrapped
Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
Using large chef's knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.