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

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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.

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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