Peanut butter cake and creamy chocolate custard combine in this delicious Peanut Butter and Chocolate Poke Cake.
Peanut Butter and Chocolate Poke Cake
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- 1 (15.25-ounce) box butter cake mix (We used Duncan Hines Butter Cake Mix)
- 3/4 cup water
- 7 tablespoons butter, softened
- 3 large eggs
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1⁄8 teaspoon kosher salt
- 2 cups whole milk, divided
- 3 large egg yolks
- 1⁄3 cup semisweet chocolate morsels
- 1 teaspoon vanilla extract
- 4 cups sweetened whipped cream
- Chopped Original Goo-Goo Clusters
- Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
- For cake: In a large bowl, beat cake mix, 3⁄4 cup water, butter, eggs, and peanut butter with a mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 4 minutes. Pour batter into prepared baking dish.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
- For filling: In a medium bowl, whisk together brown sugar, cocoa, cornstarch, salt, 1⁄2 cup milk, and egg yolks. In a medium saucepan, place remaining 11⁄2 cups milk. Bring to a simmer over medium heat, stirring constantly. Whisk 1⁄2 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 2 minutes more. Remove from heat. Add chocolate morsels and vanilla, stirring until chocolate melts. Let cool for 10 minutes, stirring occasionally.
- Pour over cake. Cover and refrigerate until chilled, about 4 hours.
- Spread with whipped cream. Garnish with Goo-Goo Clusters, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/