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Peanut Butter-Chocolate Poke Cake
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Indulgent chocolate fudge cake mix, peanut butter, chocolate syrup, and nostalgic candy create a decadent poke cake that's sure to impress.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup chocolate-flavor syrup, room temperature
  • 1 cup creamy peanut butter
  • 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
  • 25 Reese's™ Miniatures Milk Chocolate Peanut Butter Cups, unwrapped, cut into fourths
Instructions:
  • Preheat oven to 350°F (Or 325°F for dark or nonstick pans). Grease bottom of a 13x9-inch pan with cooking spray. Follow cake mix instructions for a 13x9-inch pan. Once baked, use a fork to poke holes over the cake, wiping the fork occasionally with a paper towel to prevent sticking.
  • After baking, generously drizzle 3/4 cup of rich chocolate syrup over the warm cake to ensure a deliciously moist finish. Allow the cake to cool for 15 minutes, then chill in the refrigerator for 2 hours to enhance the flavors.
  • Combine creamy peanut butter and fluffy whipped topping in a large bowl until smooth, then spread over the cake before serving.
  • Top the frosting with a generous sprinkle of candies before drizzling with the remaining 1/4 cup of chocolate syrup. Keep stored in the refrigerator with a loose cover.

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