Reese's Peanut Butter Chocolate Poke Cake
Chocolate poke cake with a peanut butter chocolate sauce, whipped cream, and Reese's peanut butter cups.
Ingredients
- 1 15.25 oz chocolate cake mix
- 1 ½ cups water
- 3 large eggs
- ½ cup oil
Sauce:
- ¾ cup sugar
- 3 Tbsp cocoa
- dash of salt
- 1 cup evaporated milk
- 2 Tbsp butter
- ½ cup peanut butter I used chunky, but creamy will work just as well.
- 1 tsp vanilla
Topping:
- 1 ½ cups cream divided
- ¼ cup powdered sugar
- ½ tsp vanilla
- 20 mini Reese's peanut butter cups chopped
Instructions
- Prepare cake according to box directions and bake in a greased 9x13" pan. Cool completely. While cake is cooling, prepare sauce.
- In a medium sized saucepan, whisk together sugar, cocoa, and salt. Gradually whisk in the evaporated milk. Add the butter and bring to a boil over medium heat, stirring often. Boil for 4 minutes, stirring constantly.
- Remove from heat and stir in peanut butter and vanilla until peanut butter is melted. Let cool till pan is warm to the touch.
- Set aside 1/2 cup of the chocolate peanut butter sauce.
- Use the handle of a wooden spoon to poke holes about an inch apart over the entire cake. Pour remaining chocolate sauce slowly over the cake, making sure it goes down into the holes.
- Beat 1/2 cup of the cream till soft peaks form. Fold in the reserved 1/2 cup chocolate sauce and spread over the cake evenly. Cover cake with plastic wrap and chill for at least an hour. Overnight is fine.
- When you are ready to serve the cake, whip the remaining 1 cup cream till soft peaks form. Add the 1/4 cup powdered sugar and the 1/2 teaspoon of vanilla. Beat till well blended. Spread over cake. Top with chopped Reese's peanut butter cups. Serve immediately, or chill. Store any leftovers in the fridge.
Nutrition
Serving: 1gCalories: 357kcalCarbohydrates: 33gProtein: 6gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 52mgSodium: 280mgPotassium: 213mgFiber: 1gSugar: 24gVitamin A: 368IUVitamin C: 0.4mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!