Chocolate Peanut Butter Poke (Printable)
Moist chocolate cake layered with creamy peanut butter pudding and topped with whipped cream and chocolate drizzle.
# Ingredient List:
→ Cake Base
01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water
→ Peanut Butter Filling
02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter
→ Whipped Cream Topping
05 - 2 cups cold heavy whipping cream
06 - 2 tbsp powdered sugar
07 - 1/2 tsp vanilla extract
→ Chocolate Drizzle
08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tbsp heavy cream
→ Optional Garnish
11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved
# How to Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Prepare cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using wooden spoon handle, poke holes evenly across cake surface, spacing about 1 inch apart.
04 - Whisk pudding mix and cold milk in medium bowl for 2 minutes until slightly thickened. Stir in peanut butter until smooth and fully incorporated.
05 - Pour peanut butter pudding mixture evenly over warm cake, spreading gently to fill all holes. Cover and refrigerate for at least 1 hour until set.
06 - Beat heavy cream, powdered sugar, and vanilla extract in large bowl until stiff peaks form. Spread whipped cream evenly over chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in small bowl for 30 seconds. Stir until completely smooth, heating for additional 10 seconds if needed. Drizzle generously over whipped cream layer.
08 - Sprinkle chopped peanuts and halved peanut butter cups over top if desired. Refrigerate for 30 minutes before serving to allow flavors to meld.
# Helpful Tips:
01 -
- It tastes like a candy bar but somehow feels lighter because of those pudding-filled pockets
- You can make it ahead and it actually gets better after sitting in the fridge overnight
02 -
- The cake must still be slightly warm when you poke the holes or the pudding will not absorb as well
- Using the handle of a wooden spoon instead of a fork makes perfectly sized holes that hold more filling
03 -
- Place your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for faster results
- Sprinkle a tiny pinch of sea salt over the chocolate drizzle to make all the flavors pop