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!
Yield: serves 12
Chocolate Peanut Butter Poke Cake
prep time: 10 MINScook time: 30 MINStotal time: 40 mins
1 box yellow cake mix, plus ingredients to make cake
2/3 cup peanut butter
1-½ 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
Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13x2-inch pan.
While cake is baking, mix milk and chocolate syrup until well blended.
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.
Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.
Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese’s cup on top. Chill.
Tip: I like to refrigerate the Reese’s cups so they chop easier.