Chocolate Peanut Butter Poke (Printer-friendly)

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

# What You 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 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
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 all over the surface, spacing about 1 inch apart.
04 - Whisk together instant vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in creamy peanut butter until smooth and fully incorporated.
05 - Pour peanut butter pudding evenly over the warm cake, spreading to fill all holes. Cover and refrigerate for at least 1 hour.
06 - Beat heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Microwave chocolate chips, peanut butter, and heavy cream in a small bowl for 30 seconds. Stir until smooth; microwave for an additional 10 seconds if needed. Drizzle over whipped cream layer.
08 - Sprinkle with chopped peanuts and halved mini peanut butter cups if desired. Chill for 30 minutes before serving for optimal texture.

# Expert Tips:

01 -
  • The poke technique transforms a simple boxed mix into something that tastes bakery made
  • You get those gorgeous pudding filled pockets in every single forkful
  • Most of the active work happens while the cake cools so your kitchen stays calm
02 -
  • Poking holes in a hot cake will cause the pudding to disappear too quickly, so wait the full ten minutes
  • The wooden spoon handle creates the ideal size holes, but make sure you press all the way through to the pan
  • This cake actually improves after sitting overnight in the refrigerator as the flavors really meld together
03 -
  • Chill your mixing bowl in the freezer for ten minutes before whipping cream for faster, stiffer peaks
  • Room temperature peanut butter incorporates into the pudding much more smoothly than cold

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