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.
Peanut Butter-Chocolate Poke Cake
2015-12-30 14:19:41
Serves 10
Prep Time
15 min
Total Time
1 hr 20 min
Ingredients
- 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- 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) whipped topping, thawed
- 25 Reese's™ peanut butter cups miniatures, unwrapped
Instructions
- 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.
- 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.
- In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined. Spread over cake.
- Using large chef’s knife, cut peanut butter cups into fourths. Scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
- Cover and refrigerate cake, but bring to room temperature before serving. Cover and refrigerate any remaining cake.
Notes
- * Candy-coated peanut butter pieces would be an excellent addition to the cake batter.
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