Chocolate Caramel Peanut Butter Poke Cake Recipes

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
• Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
• In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE

Steps:

• Preheat oven to 350°.
• In a large mixing bowl mix together the cake mix, water, oil and eggs until combined.
• Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.
• In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.
• Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2" apart. Pour peanut butter sauce evenly over the cake and cool completely.
• Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
• Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 cups of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
• In medium bowl, beat cream and icing sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel syrup and chocolate syrup; sprinkle with peanuts.

CHOCOLATE PEANUT BUTTER POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175C).
• Spray a 9x9 inch (23x23cm) baking pan with cooking spray.
• Prepare and pour the chocolate cake batter into the prepared baking pan. Bake for 25-30 minutes until an inserted toothpick comes out clean.
• In a large bowl, mix together cream cheese and peanut butter until smooth.
• Add condensed milk, whisking until there are no large lumps.
• Gradually whisk in the milk, until smooth.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• Pour the peanut butter mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Freeze cake for 30 minutes, to slightly solidify the topping.
• Spread the whipped topping evenly over the chilled cake.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and garnish with peanut butter cups.
• Enjoy!

REESE'S PEANUT BUTTER POKE CAKE

Steps:

• Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
• Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
• Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
• Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
• Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.