Posted on Leave a comment

Chocolate Peanut Butter Poke Cake

Every baker has a love for sheet cakes. They’re perfect for when you want a delicious cake, but don’t want to fool with the hassle of a layer cake. And no one ever complains about turning a sheet cake into a poke cake by filling it with a delicious creamy filling, right? So this is the best of both worlds. If you love Reese’s peanut butter cups, you’re going to flip over this. And added, is even more Reese’s flavor by using International Delight’s Reese’s Peanut Butter Cup Coffee Creamer to the filling. The frosting, made with creamy peanut butter and whipped topping, is peanut butter perfection. And it’s topped with mini Reese’s cups.

Chocolate Peanut Butter Poke Cake

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Serves: 10
Ingredients
• 1 (15.25-ounce) box milk chocolate cake mix
• Plus ingredients to make the cake as directed
• 1 (3.9-ounce) box instant chocolate pudding mix
• 2 cups International Delight Reese’s Peanut Butter Cup Coffee Creamer
• 1 (16-ounce) container frozen whipped topping, thawed
• 1 cup creamy peanut butter
• 1 (8-ounce) package Reese’s Minis miniature peanut butter cups
Instructions
1. Prepare the cake according to the package directions.
2. Allow to cool 25 to 30 minutes in the pan.
3. Use the stick end of a wooden spoon to poke holes in the cake.
4. In a medium bowl, whisk together the pudding mix and the Reese’s creamer to make the chocolate peanut butter sauce.
5. Allow the mixture to thicken for about 10 minutes, then pour over the cake and into the holes. The mixture will not thicken completely to pudding consistency.
6. In a large bowl, whisk the peanut butter into the thawed whipped topping.
7. Spread the frosting over the cake.
8. Sprinkle the peanut butter cups evenly over the frosting.
9. Cover and keep refrigerated.
By Stacey Little, in Southern Bite

Leave a Reply

Your email address will not be published. Required fields are marked *