Chocolate Peanut Butter Poke (Printable)

Moist chocolate cake with creamy peanut butter pudding and whipped cream topped with chocolate-peanut butter drizzle.

# What You’ll Need:

→ Cake Base

01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water

→ Peanut Butter Filling

02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter

→ Whipped Cream Topping

05 - 2 cups cold heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract

→ Chocolate Peanut Butter Drizzle

08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons heavy cream

→ Optional Garnish

11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved

# How-To Steps:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
03 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing about 1 inch apart.
04 - In a medium bowl, whisk together instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in creamy peanut butter until completely smooth and combined.
05 - Pour peanut butter pudding mixture evenly over the warm cake, using a spatula to spread pudding into all the holes. Cover and refrigerate for at least 1 hour to set.
06 - In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Place chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir until smooth. Microwave for an additional 10 seconds if needed to achieve pourable consistency.
08 - Drizzle chocolate mixture over the whipped cream layer. Sprinkle with chopped roasted peanuts and halved mini peanut butter cups if desired.
09 - Refrigerate completed cake for 30 minutes to allow flavors to meld and drizzle to set before serving.

# Expert Advice:

01 -
  • The combination of chocolate and peanut butter hits every single comfort food craving in one bite
  • It looks impressive but comes together using mostly pantry staples and a cake mix
  • You can make it ahead of time and let it chill overnight which actually makes it taste better
02 -
  • Do not refrigerate the cake before poking the holes or the filling will not absorb properly into the crumb
  • The wooden spoon handle makes the perfect size holes but do not poke all the way through to the bottom
  • Whipping cold cream is much easier so pop your bowl and whisk in the freezer for 10 minutes first
03 -
  • Warm your knife between slices for the most beautiful presentation
  • The poke holes should be uniform so every bite gets that pudding filling

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