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 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ Chocolate Drizzle

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

→ Optional Garnish

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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly 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 all over the surface at 1-inch intervals.
04 - Whisk instant vanilla pudding mix and cold milk in a medium bowl for 2 minutes until slightly thickened. Stir in creamy peanut butter until completely smooth.
05 - Pour peanut butter pudding mixture evenly over the warm cake, using a spatula to spread filling into all the holes. Cover and refrigerate for at least 1 hour.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Combine chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir until smooth. Microwave for additional 10 seconds if needed.
08 - Drizzle chocolate mixture over the whipped cream layer. Garnish with chopped peanuts and halved peanut butter cups if desired. Refrigerate for 30 minutes before serving.

# Expert Tips:

01 -
  • The poke technique infuses every bite with creamy peanut butter pudding making it impossibly moist
  • It comes together in under an hour but tastes like you spent all day in the kitchen
02 -
  • The cake must still be slightly warm when you poke the holes or the filling won't absorb properly
  • Let the pudding mixture sit for about 5 minutes before pouring to prevent it from running right through to the bottom
03 -
  • Room temperature ingredients whip up faster and incorporate more easily into the pudding mixture
  • If the drizzle thickens too much, simply microwave for 5 second intervals until pourable again

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