Chocolate Peanut Butter Poke (Print View)

Decadent chocolate cake layered with creamy peanut butter pudding and topped with whipped cream and drizzle.

# Ingredient List:

→ 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

→ Garnishes

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

# How to Make:

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 toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using handle of wooden spoon, poke holes all over cake 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 mixture evenly over warm cake, using spatula to spread filling into all holes. Cover and refrigerate for at least 1 hour.
06 - Beat heavy whipping cream, powdered sugar, and vanilla extract in large bowl until stiff peaks form. Spread whipped cream evenly over chilled cake.
07 - Microwave semi-sweet chocolate chips, creamy peanut butter, and heavy cream in small microwave-safe bowl for 30 seconds. Stir until completely smooth; microwave additional 10 seconds if needed. Drizzle over whipped cream layer.
08 - Sprinkle chopped roasted peanuts and arrange halved mini peanut butter cups on top. Refrigerate for 30 minutes before serving for optimal texture and flavor.

# Expert Advice:

01 -
  • The contrast of warm chocolate cake against cool creamy pudding creates texture magic
  • It feeds a crowd effortlessly but somehow disappears even faster than you expect
  • The whipped cream layer keeps everything light enough for seconds
02 -
  • The cake needs to be slightly warm when you poke the holes but not hot, or the pudding will not settle properly
  • Letting the assembled cake chill for that full hour makes cutting and serving so much easier
  • The whipped cream layer will start to weep if left at room temperature too long, so keep it chilled until serving
03 -
  • Room temperature ingredients for the whipped cream help it whip up faster and hold better
  • Use the back of a large spoon to gently press the pudding into the holes if needed

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