CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE
Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese's peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe!
Provided by Jessica & Nellie
Categories Cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219 kcal, Carbohydrate 26 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 81 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
CHOCOLATE-CARAMEL-PEANUT POKE CAKE
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
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
PEANUT BUTTER CHOCOLATE POKE CAKE
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
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
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. Recipe by Cindy Rahe.
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 450, Carbohydrate 68 g, Cholesterol 60 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 15, Sodium 460 mg, Sugar 45 g, TransFat 0 g
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- Make cake mix according to package directions and bake in a well-greased 9x13 pan according to package.
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- Pour the sweetened condensed milk and 3/4 of the caramel sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
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