Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Peanut Butter Chocolate Poke Cake Recipe
a General Mills Recipe
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INGREDIENTS:
1 box Betty Crocker Super Moist chocolate fudge cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavor syrup, at room temperature
1 cup creamy peanut butter
1 container (8 oz) Cool Whip frozen whipped topping, thawed
optional: 25 Reese’s peanut butter cups miniatures, unwrapped
(see my tips below)
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DIRECTIONS:
1: Bake cake as directed on box for 13×9-inch pan. Cool completely in pan.
2: Poke holes in cake using fork or skewer.
3: Pour 3/4 cup of the chocolate syrup over cake. Let stand until most of the syrup soaks into cake.
4: In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
5: If desired, cut peanut butter cups into fourths and scatter over frosting.
6: Drizzle with remaining 1/4 cup chocolate syrup.
7: Cover and refrigerate cake but bring to room temperature before serving. Cover and refrigerate any remaining cake.
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Darlene’s Tips: You can top with any chopped candy of your choice or you can totally skip that step. Oh… peanut butter and chocolate morsels would be cool! You can use any flavor of cake mix. How about this… strawberry, yellow or whilte cake poked with strawberry jam (thin it a bit with water) instead of syrup and topped with the peanut butter topping. It would be a PB&J cake!
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