Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake – peanut butter cake, soaked in chocolate, topped with chocolate frosting & Reese’s!! Peanut butter chocolate overload!

Chocolate Peanut Butter Poke Cake - peanut butter cake, soaked in chocolate, topped with chocolate frosting & Reese's!! Peanut butter chocolate overload!

Chocolate and peanut butter is one of my favorite flavor combinations. I can not resist a Reese’s cup or a Butterfinger. I also can not resist this cake! Peanut butter cake, drizzled with chocolate syrup, topped with Reese’s and chocolate frosting. YUM!

I love poke cakes. They are so easy to make and can be made several days in advance. The cake actually tastes better the longer it sits in the fridge. Make sure you have a glass of milk handy. You are gonna need it to wash down this amazing cake!

Chocolate Peanut Butter Poke Cake - peanut butter cake, soaked in chocolate, topped with chocolate frosting & Reese's!! Peanut butter chocolate overload!

Yield: serves 12

Chocolate Peanut Butter Poke Cake

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients:

  • 1 box yellow cake mix, plus ingredients to make cake
  • 2/3 cup peanut butter
  • 1-1/2 cup chocolate syrup (Hershey’s)
  • 1 can sweetened condensed milk
  • 8 regular Reese’s peanut butter cups, divided
  • 1 (8-oz) container cool whip, thawed
  • 1 (16-oz) can chocolate frosting

instructions:

  1. Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13x2-inch pan.
  2. While cake is baking, mix milk and chocolate syrup until well blended.
  3. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
  4. Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.
  5. Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese’s cup on top. Chill.
  6. Tip: I like to refrigerate the Reese’s cups so they chop easier.

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Comments

  1. I know this is an old post but does the cake need to be refrigerated afterward? I figured it would considering the cool whip?

  2. I made this cake for my mom's birthday and it was AMAZING. It was definitely a hit with everyone at the house. I put it together Friday night and I think that helped the milk/syrup mixture really set in to the cake. LOVE this.

  3. I made this for my son's birthday, it was delicious. I think I did something wrong because there was a ton of chocolate sauce in the bottom of the pan. Any ideas what I can do to prevent this?

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