Chocolate peanut butter poke cake
Facile
Bon marché

Chocolate Peanut Butter Poke Cake is a moist chocolate cake with a smooth peanut butter filling soaked into the holes and topped with a light, flavored whipped topping. Peanut butter cups and a drizzle of fudge make this cake nearly impossible to pass up!

 
Prep.

Cuis.

Prêt en

4h

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Catégorie: Boulangerie Cake Chocolat cake
Saisons
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Ingrédients

Pour 15 Portion(s)

--- Chocolate Cake ---

2 Cups Flower
2 Cups Sugar
3/4 Cup Cocoa powder sifted
1 tsp Salt
1 tsp Baking powder
1/2 c Vegetable Oil
1 Cup Buttermilk
2 Eggs
1 tsp Vanilla
1 Cup Hot Coffee

--- Topping ---

14 oz Sweetend Condensed Milk
3/4 Cup Creamy Peanut butter
8 oz Whipped Cream
Peanut butter cups
Fudge Sauce
Peanut butter

Chocolate peanut butter poke cake Instructions

  1. Preheat oven to 350°F.
  2. Grease two 8" (or three 6") round cake pans. Line the bottom with parchment paper.
  3. Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
  4. In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
  5. Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
  6. Distribute the batter between the two prepared pans.
  7. Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
  8. Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.
  9. While the cake is still hot, poke holes in the cake with the end of a wooden spoon.
  10. In a small bowl, combine the sweetened condensed milk and ½ cup of peanut butter. Pour over the cake slowly, allowing the mixture to soak into the holes; let cool.
  11. Stir together the whipped topping and remaining ¼ cup of peanut butter and spread over the cooled cake.
  12. Top with additional peanut butter, fudge sauce and peanut butter cups.
  13. Refrigerate until ready to serve.
  14.  

Notes recette

 Wrap in plastic wrap and then put in a freezer bag and freeze, if desired.

 

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