Chocolate Peanut Butter Poke Cake
Ingredients
1 box chocolate cake mix
▢eggs, oil, and water as called for on the box
▢14 ounce can sweetened condensed milk
▢1 cup creamy peanut butter
▢3 – 4 tablespoons milk
For the Peanut Butter Whipped Cream
▢2 cups heavy whipping cream
▢1/3 cup creamy peanut butter
▢1/2 cup powdered sugar
▢1/2 tsp vanilla extract
Toppings
▢chocolate syrup
▢chopped peanut butter cups
▢chopped peanuts
▢peanut butter chips
Directions
Prepare the cake mix and bake the cake according to package directions.
Let the cake cool for about 5 minutes, then poke the cake all over the top with the bottom of a wooden spoon.
Stir together the sweetened condensed milk, peanut butter and milk until a creamy pour-able consistency is reached. Add more milk if needed.
Pour peanut butter mixture over the top of the cake spreading around to fill the holes in and cover the cake evenly.
Cover the cake and place it in the fridge to chill for about 2 hours.
For the Peanut Butter Whipped Cream:
Add heavy cream, peanut butter, powdered sugar and vanilla in a mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form. Scrape the bottom occasionally to make sure you get all the peanut butter in there.
Spread peanut butter whipped cream over the top of the cake evenly.
Cover cake and place back in the fridge to chill for another 2 hours up to overnight.
When ready to serve top cake with chocolate syrup, chopped peanut butter cups, peanuts, peanut butter chips, and any other toppings you desire.
Cover any extra cake and place in the fridge for up to 4-5 days.
