Chocolate Peanut Butter Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and moist chocolate cake filled with creamy peanut butter goodness, made effortlessly in a slow cooker.

Scale

1 box of chocolate cake mix (plus required ingredients—usually water, eggs, and oil)
1 cup creamy peanut butter
1 cup sweetened condensed milk
1 cup chocolate syrup
1 cup whipped topping (for serving)
Optional toppings: chopped peanuts, chocolate shavings, or additional chocolate syrup

Cook Mode Prevent your screen from going dark

In a large bowl, mix the chocolate cake according to the package instructions.
Coat the slow cooker with cooking spray and pour the batter into it. Spread it evenly.
Cover and cook on low for 120 to 180 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is done, use a wooden skewer to poke holes throughout the cake, spacing them about 1 inch apart.
In a separate bowl, whisk together the peanut butter and sweetened condensed milk until smooth. Pour this mixture evenly over the cake, allowing it to seep into the holes.
Drizzle the chocolate syrup over the top of the cake, letting it swirl into the peanut butter filling.
Allow the cake to cool slightly, then serve it warm topped with whipped topping and optional toppings if desired.

Store leftovers in an airtight container in the fridge for up to 5 days. You can freeze slices wrapped tightly in plastic wrap for up to 2 months.

Find it online: https://daytasty.com/chocolate-peanut-butter-poke-cake/