When my family is planning a get-together, I can count on three or four people asking if I’m bringing this chocolate peanut butter poke cake. If you don’t have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. Every editorial product chocolate peanut butter cake independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Ratings and prices are accurate and items are in stock as of time of publication. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in.
Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours. This is incredibly rich and decadent—our staff couldn’t keep their hands off it! If you want to lighten it up a bit, though, you can halve the glaze ingredients and use a thinner layer on top. Some would argue that peanut butter and chocolate are the finest duo to ever grace a dessert, and it’s hard to disagree!