Description
A decadent chocolate poke cake infused with creamy peanut butter and topped with a luscious cream cheese frosting and garnishes.
Ingredients
Scale
- 432 g Box Devil’s Food Chocolate Cake Mix + ingredients as listed on the package (eggs, oil, water as specified)
- 360 ml Creamy Peanut Butter, melted
- 1 x 397 g Can Sweetened Condensed Milk
- 96 g Box Instant Vanilla Pudding Mix
- 415 ml Whole Milk, room temperature
- 170 g Cream Cheese, softened
- 60 g Powdered Sugar, plus more to taste
- 360 ml Heavy Whipping Cream
- 5 ml Vanilla Extract
- 60 ml Creamy Peanut Butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped (for garnish)
- Reese’s Pieces, as desired (for garnish)
Instructions
- Preheat your oven to 175°C (350°F) and grease your baking dish lightly.
- Prepare the Chocolate Cake: Mix the devil’s food cake batter following package instructions. Pour into the prepared baking dish and bake according to the directed time. Allow the cake to cool for 10 minutes upon removing it from the oven.
- Poke the Holes: Using the handle of a wooden spoon, gently poke holes approximately 2 cm apart across the surface of the warm cake.
- Make the Peanut Butter Filling: In a microwave-safe bowl, melt the peanut butter in 15-second intervals, stirring until smooth. Stir in the sweetened condensed milk.
- Prepare the Pudding Mixture: In a separate bowl, whisk the instant vanilla pudding mix with the milk until just smooth. Quickly incorporate the melted peanut butter mixture until fully blended.
- Fill the Holes: Transfer half of the peanut butter filling into a piping bag or ziplock bag with a snipped corner. Generously pipe the filling into each hole.
- Refrigerate: Allow the cake to chill in the refrigerator for at least 2 hours to let the filling set.
- Make the Topping: Beat softened cream cheese and vanilla extract for one minute. Gradually add powdered sugar and one-third of the heavy cream; beat on low until blended. Slowly add the remaining cream, increasing to medium-high speed until stiff peaks form.
- Spread the Topping: Smooth the cream cheese whipped topping over the chilled cake.
- Garnish: Drizzle melted peanut butter over the cake and top with chopped Reese’s Cups and scatter Reese’s Pieces as desired.
Notes
Make the cake a day in advance for deeper flavors. Store covered in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg