Description
A decadent poke cake infused with chocolate and peanut butter, topped with Cool Whip and Reese’s Minis for a delightful treat.
Ingredients
Scale
- 1 (15.25 oz) box Betty Crocker Chocolate Fudge Cake Mix
- 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
- 1/2 cup Jif Creamy Peanut Butter
- 1 (8 oz) tub Cool Whip, thawed
- 1 (8 oz) bag Reese’s Minis Peanut Butter Cups, chopped
- Hershey’s Chocolate Syrup (for drizzling)
Instructions
- Preheat your oven and bake the Betty Crocker chocolate cake in a 9×13 dish according to the package directions.
- Once it is baked and still warm, take a wooden skewer to poke holes all over the top of the cake.
- In a microwave-safe bowl, warm the Eagle Brand condensed milk and Jif Peanut Butter together for about 30 seconds, then stir until smooth.
- Pour the peanut butter milk mixture evenly over the warm cake, allowing it to seep into the holes.
- After this decadent mixture has settled, let the cake cool completely in the fridge.
- Once chilled, froth the top with Cool Whip, creating a fluffy layer.
- Generously sprinkle chopped Reese’s Minis on top followed by a drizzle of Hershey’s syrup.
Notes
You can prepare this cake a day in advance for enhanced flavor. Remember to poke plenty of holes in the cake to soak up the peanut butter mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cake, dessert, peanut butter, chocolate, poke cake, Reese's