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Peanut Butter Chocolate Poke Cake Recipe

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This recipe for Peanut Butter Chocolate Poke Cake is from 2017 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker Super Moist Chocolate Fudge Cake (water, vegetable oil & eggs per directions)
1 cup chocolate syrup (room temperature)
1 cup peanut butter
1 container of Cool Whip (8 oz or more), thawed
25 Reese's peanut butter cups
Directions:
Directions:
1. Preheat oven to 350º. Grease and lightly flour a 9 x 13 pan. Make and bake cake per directions. Cool completely.
2. Poke holes in cake using fork or skewer. Pour 3/4 cups of chocolate syrup over cake; let stand until most of the syrup soaks in.
3. In large bowl, beat peanut butter and whipped topping with electric mixer on medium speed until combined . Spread over cake.
4. Using knife, cut peanut butter cups into 1/4's, scatter over frosting. Drizzle with remaining 1/4 cup chocolate syrup.
5. Cover and refrigerate cake, but bring to room temperature before serving.

 

 

 

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