Dessertsbettycrocker4.7
Peanut Butter-Chocolate Poke Cake
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.
👥 12 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 25 min👤 Heather Baird📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Heat 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.
2
While cake is still warm, pour and evenly spread 3/4 cup of the chocolate syrup over cake. Cool ⏱️ 15 minutes. Refrigerate ⏱️ 2 hours.
3
When ready to serve, in large bowl, beat peanut butter and whipped topping with spoon until well blended. Spread over cake.
4
Sprinkle candies over frosting. Drizzle with remaining 1/4 cup chocolate syrup. Store loosely covered in refrigerator.
Nutrition Facts
calories
590
fat Content
4 1/2
serving Size
1 Serving
fiber Content
3 g
sugar Content
40 g
sodium Content
490 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
50 mg
carbohydrate Content
64 g
saturated Fat Content
10 g
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