Chocolate Peanut Butter Poke Cake Recipe By Tasty

Steps:

• Preheat oven to 350°F (175C).
• Spray a 9x9 inch (23x23cm) baking pan with cooking spray.
• Prepare and pour the chocolate cake batter into the prepared baking pan. Bake for 25-30 minutes until an inserted toothpick comes out clean.
• In a large bowl, mix together cream cheese and peanut butter until smooth.
• Add condensed milk, whisking until there are no large lumps.
• Gradually whisk in the milk, until smooth.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• Pour the peanut butter mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Freeze cake for 30 minutes, to slightly solidify the topping.
• Spread the whipped topping evenly over the chilled cake.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and garnish with peanut butter cups.
• Enjoy!

Steps:

• 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.

Steps:

• Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Steps:

• Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
• Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
• Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
• Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
• Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Using small saucepan, scald milk and butter. Set aside to cool.
• Combine remaining ingredients, add cooled milk mixture.
• Pour into greased and floured sheet pan (with at least 1" sides).
• Bake for 25 minutes.
• Spread peanut butter over cake while it is still hot.
• Place in refrigerator for 1 hour.
• When peanut butter has hardened, melt chocolate and spread over top.
• Let chocolate cool and harden.
• Serve with coffee or a tall glass of milk!