Chocolate Caramel Peanut Poke Cake Recipes

PEANUT BUTTER CHOCOLATE POKE CAKE

Peanut Butter Chocolate Poke Cake image

When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

1 package chocolate cake mix (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of the two

Steps:

Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 360 calories, Fat 16g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Chocolate-Caramel-Peanut Poke Cake image

This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

Provided by Cindy Rahe

Categories Dessert

Time 3h15m

Yield 15

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
2 jars (11.5 oz each) salted caramel sauce
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 cup chocolate-flavor syrup
1/2 cup chopped salted peanuts

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.

Nutrition Facts : Calories 450, Carbohydrate 68 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 0 g

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