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Peanut Butter-Chocolate Poke Cake

Prep 15 min
Total 1 hr 20 min
Servings 10

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Betty Crocker™ SuperMoist™ chocolate fudge cake mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake. Recipe by Heather Baird.

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chocolate-flavour syrup, at room temperature
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
25 Reese's™ peanut butter cups miniatures, unwrapped

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan.
2

Poke holes in cake using fork or skewer. Pour 3/4 cup of the chocolate syrup over cake; let stand until most of the syrup soaks into cake.
3

In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
4

Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
5

Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.

Trademarks referred to herein are the properties of their respective owners.
Add more or less chopped peanut butter cups to your liking.
Candy-coated peanut butter pieces would be an excellent addition to the cake batter.

No nutrition information available for this recipe