Peanut Butter-Chocolate Poke Cake
Heather Baird
Updated Jul 31, 2023
Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.
Peanut Butter-Chocolate Poke Cake
- Prep Time 25 min
- Total 3 hr 15 min
- Servings 12
- Ingredients 6
Ingredients
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup chocolate-flavor syrup, room temperature
- 1 cup creamy peanut butter
- 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
- 25 Reese's™ Miniatures Milk Chocolate Peanut Butter Cups, unwrapped, cut into fourths
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce stickiness.
-
Step2While cake is still warm, pour and evenly spread 3/4 cup of the chocolate syrup over cake. Cool 15 minutes. Refrigerate 2 hours.
-
Step3When ready to serve, in large bowl, beat peanut butter and whipped topping with spoon until well blended. Spread over cake.
-
Step4Sprinkle candies over frosting. Drizzle with remaining 1/4 cup chocolate syrup. Store loosely covered in refrigerator.
Nutrition
590
Calories
32g
Total Fat
10g
Protein
64g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 490mg
- 20%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 40g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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