Peanut Butter and Chocolate Poke Cake

peanut butter and chocolate poke cake

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. 1 (15.25-ounce) box butter cake mix (We used Duncan Hines Butter Cake Mix)
  2. 3/4 cup water
  3. 7 tablespoons butter, softened
  4. 3 large eggs
  5. 1⁄2 cup creamy peanut butter
  1. 1⁄2 cup firmly packed dark brown sugar
  2. 1⁄3 cup unsweetened cocoa powder
  3. 2 tablespoons cornstarch
  4. 1⁄8 teaspoon kosher salt
  5. 2 cups whole milk, divided
  6. 3 large egg yolks
  7. 1⁄3 cup semisweet chocolate morsels
  8. 1 teaspoon vanilla extract
  9. 4 cups sweetened whipped cream
  1. Chopped Original Goo-Goo Clusters
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. 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.
  3. 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.
  4. 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.
  5. Pour over cake. Cover and refrigerate until chilled, about 4 hours.
  6. Spread with whipped cream. Garnish with Goo-Goo Clusters, if desired.
Taste of the South


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