Here I am again posting about chocolate and peanut butter. I have to be honest and say that I didn’t even realize how much I liked that combination until I started blogging. Once I put pen to paper (fingers to keyboard??) I began writing so many chocolate and peanut butter recipes! This cake really tops the list though because not only is it cakey and delicious, but the frosting is pie filling…did you catch that!? Peanut butter PIE filling as the frosting on the cake!! Honestly, do I need to say anymore? You should be adding these ingredients to your grocery list now!
I made this Chocolate Peanut Butter Pie Poke Cake when I hosted a coffee hour at my church. I got so many compliments on it and even my not chocolate loving Dad said it was really good! The cake is incredibly fudgy and has studs of pie filling from the poked holes. You get a little bit of dark sweetness from the chocolate cake and then some salt and creaminess from the pie filling. The cold bite from the whipped topping is excellent too and has been one of my favorite things recently.
This recipe is great too because it is made ahead, so that makes it perfect for entertaining. I made the entire thing, topped it with the peanut butter mixture, and then let it sit over night. When I got to church, I added the whipped topping and chocolate syrup and then served it cold.
Even though all of the major holidays are over, this would be great to bring to a spring or summer time potluck or for the upcoming barbeques! Normally I say that I hope you try this recipe, but this time I am going to come out and say that you just have to try this recipe for Chocolate Peanut Butter Pie Poke Cake. You won’t be sorry!
Chocolate Peanut Butter Pie Poke Cake
- 1 chocolate cake mix preferably with pudding in the mix
- Ingredients that the mix calls for but replace the water with equal parts milk
- 8 oz cream cheese softened
- 1 cup peanut butter
- 1 14 oz. can sweetened condensed milk
- 12 oz. container cool whip
- chocolate syrup
Prepare cake mix according to instructions, but replace the amount of water called for with milk. This makes for a moister cake.
When cake is finished, set aside to cool. When just slightly warm, poke large 1 inch deep holes all over the cake with the back of a wooden spoon. This creates small pockets of peanut butter to seep in.
Using an electric mixer, beat together the cream cheese and condensed milk until smooth and creamy. Add in the peanut butter and continue beating until smooth. Spread in an even layer over the cake. Tap cake pan on your counter a few times to encourage the peanut butter mixture to seep into the holes.
Cover loosely, being careful not to touch the peanut butter, with plastic wrap. Refrigerate for at least six hours, but best overnight.
Right before serving, spread your defrosted cool whip in an evenly layer over the cake. Drizzle with chocolate syrup and serve immediately. Enjoy!!
Recipe adapted from South Your Mouth
This post also appears on Craftaholics Anonymous.Net