Description
Sweet chocolate layers meld with creamy peanut butter in this irresistible Chocolate Peanut Butter Poke Cake. Indulgent dessert pockets promise rich flavor and delightful texture that will satisfy intense cravings with each delectable slice.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
Creamy Fillings:
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk
- 1 jar hot fudge sauce
Toppings:
- 1 container whipped topping
- 1/2 cup chopped peanuts
Instructions
- Preheat oven and craft the chocolate cake following package guidelines at recommended temperature.
- After baking, extract a wooden spoon handle to systematically puncture uniform holes across the entire cake surface.
- Gently warm peanut butter in microwave until fluid, then meticulously cascade over cake, ensuring complete penetration into created cavities.
- Methodically drizzle sweetened condensed milk across cake, allowing liquid to infiltrate deep into punctured zones.
- Slightly heat hot fudge sauce until pourable, then generously distribute over cake’s surface.
- Chill cake in refrigerator for approximately 60 minutes to allow layers to thoroughly merge and set.
- Crown cake with delicate layer of whipped topping, then garnish with finely chopped peanuts for textural contrast and visual appeal before serving.
Notes
- Ensure cake is completely cooled before adding peanut butter to prevent crumbling and maintain structural integrity.
- Warm peanut butter helps it flow smoothly into cake holes, creating delicious pockets of nutty flavor throughout the dessert.
- For gluten-free adaptation, use a gluten-free chocolate cake mix or substitute with almond flour-based cake recipe.
- Consider reducing sweetened condensed milk for less sugary version or using sugar-free alternatives for diabetic-friendly option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (baking)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 456 kcal
- Sugar: 37 g
- Sodium: 270 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg