What ingredients do I need for a chocolate peanut butter poke cake?

You’ll need chocolate cake mix, water, vegetable oil, eggs, sweetened condensed milk, peanut butter, chocolate syrup, whipped topping, and mini chocolate chips if desired.

How do you make a chocolate peanut butter poke cake from scratch?

To make it from scratch, combine flour, sugar, cocoa powder, baking powder, eggs, milk, and vanilla. Follow the same poking and filling steps with the condensed milk and peanut butter mixture.

Can I use a cake mix for chocolate peanut butter poke cake?

Absolutely! Using a cake mix makes this recipe quick and easy. Just follow the package instructions and continue with the poking and filling as directed.

How long does a chocolate peanut butter poke cake last?

This cake can last up to 5 days in the refrigerator if stored properly in an airtight container.

What toppings go well with chocolate peanut butter poke cake?

Some great toppings include whipped cream, chocolate ganache, crushed peanuts, or even a drizzle of caramel sauce for added flavor!

How do you store chocolate peanut butter poke cake?

Store it in an airtight container in the fridge. This keeps it fresh for up to 5 days.

Can I substitute peanut butter in a chocolate poke cake recipe?

Yes, you can use almond butter or Nutella as a substitute for peanut butter if desired.

Is chocolate peanut butter poke cake gluten-free?

If you use gluten-free cake mix and check other ingredients, you can make a gluten-free version.

Chocolate Peanut Butter Poke Cake

Name: Chocolate Peanut Butter Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 box chocolate cake mix (or make your own from scratch); 1 cup water; 1/2 cup vegetable oil; 3 large eggs; 1 can sweetened condensed milk ((14 oz)); 1/2 cup creamy peanut butter; 1 cup chocolate syrup; 1 cup whipped topping; 1/4 cup mini chocolate chips ((optional))

Ingredients

Scale

1 box chocolate cake mix (or make your own from scratch)
1 cup water
1/2 cup vegetable oil
3 large eggs
1 can sweetened condensed milk ((14 oz))
1/2 cup creamy peanut butter
1 cup chocolate syrup
1 cup whipped topping
1/4 cup mini chocolate chips ((optional))

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until smooth.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool for about 20 minutes. Then, using the end of a wooden spoon, poke holes all over the cake.
In a separate bowl, whisk together the sweetened condensed milk and peanut butter until smooth. Pour this mixture over the warm cake, making sure it fills the holes.
Drizzle chocolate syrup over the cake, ensuring it seeps into the holes as well.
Let the cake cool completely, then top with whipped topping. Sprinkle mini chocolate chips on top if desired.
Chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld beautifully.

Prep Time: 20
Cook Time: 35