Chocolate Peanut Butter Poke Cake
Ingredients:
- 1 box chocolate cake mix (plus ingredients called for on the box)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 tub (8 oz) whipped topping, thawed
- 1 cup hot fudge sauce
- 1/2 cup milk
- 1/2 cup chopped peanuts (optional, for garnish)
Directions:
1. Preheat oven and prepare cake mix according to package instructions; bake in a 9x13-inch pan.
2. Once the cake is baked, allow it to cool slightly, then poke holes all over the cake using the handle of a wooden spoon.
3. Pour the hot fudge sauce evenly over the cake, letting it seep into the holes.
4. In a bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth.
5. Gently fold the whipped topping into the peanut butter mixture until well combined.
6. Spread the peanut butter mixture evenly over the top of the cake.
7. Refrigerate the cake for at least 2 hours or until set.
8. Before serving, sprinkle chopped peanuts on top for added crunch (optional).
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 55 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12 servings
Tips:
Use room temperature cream cheese for a smoother peanut butter frosting.
Allow the hot fudge to cool slightly before pouring to avoid making the cake too soggy.