Reese’s Poke Cake
Ingredients:
- 1 chocolate cake mix (and ingredients per package)
- 1 can sweetened condensed milk
- 1/2 cup milk
- 1 cup peanut butter
- 1 tub chocolate frosting
- 8 oz container cool whip
- 1/2 cup peanut butter (additional for cool whip mixture)
- Mini Reese’s or chopped Reese’s for topping
Directions:
1. Preheat oven and prepare the chocolate cake mix according to the package instructions. Bake in a 9x13 inch pan until a toothpick inserted in the center comes out clean.
2. Once the cake is baked, let it cool slightly. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
3. In a bowl, mix the sweetened condensed milk and 1/2 cup milk together. Pour this mixture evenly over the cake, allowing it to seep into the holes.
4. In a separate bowl, combine 1 cup peanut butter with the tub of chocolate frosting until smooth. Spread this mixture evenly over the soaked cake.
5. In another bowl, fold the cool whip and additional 1/2 cup peanut butter together until fully blended. Spread this peanut butter whipped topping evenly over the frosting layer.
6. Garnish the top with mini Reese’s or chopped Reese’s pieces.
7. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use a toothpick or wooden spoon handle to poke holes evenly for better absorption of the milk mixture.
Chill the cake well before serving to enhance the creamy texture and flavor blend.