Featured Recipe
Chocolate Peanut Butter Poke Cake Deluxe
By Kate
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Chocolate cake baked from scratch, holes poked for peanut butter pudding glaze injection. Whipped peanut butter frosting topped with chopped peanut butter cups. Adjusted milk and peanut butter amounts for creaminess. Substituted dark cocoa and cream cheese for depth, adding crushed pretzels for crunch. Cool cake by touch, poke holes evenly but not too deep—avoid breaking base. Frosting spread while chilled but not frozen, held firmly with quick strokes. Refrigerate to let flavors meld, texture transforms from cakey to dense pudding layers. Ten servings, each hits over 600 calories with rich nutty notes.
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Prep:
28 min
Cook:
19 min
Total:
47 min
Serves:
10 servings
cake
dessert
chocolate
peanut butter
party food
Introduction
Chocolate cake—no boxed shortcuts, but here we take a shortcut with mix, trust me on mastery of mix fundamentals. Not just bake. Cool properly, else holes collapse when poking. Holes gotta be spaced—too dense, cake crumbles; too sparse, soggy. Pudding blend thicker than usual thanks to cream cheese for tang, with more peanut butter for nutty punch. Pour immediately—picking that moment builds moisture deep. Frosting? Not plain whipped topping desk from freezer—blend peanut butter in folds for texture and spreadability. Pretzels as a twist—texture contrast. Refrigeration crucial; wait that few hours makes all difference—flavors settle, cake texture changes from airy to decadent dense. Timing? Judge by touch and look, smells nutty chocolate with hints of salt. Slice with serrated blade, take care not to crush layers. Do not rush pudding blend or cake cool. Watch moisture levels; too much milk thins pudding, see stiff spreads not runny. Quick fixes: stuck icing? Chill frosting 10 minutes; too crumbly cake? Add more peanut oil to cake batter next time.
Ingredients
About the ingredients
Chocolate cake mix is the foundation—swap to dark cocoa-based for intense chocolate flavor. Whole milk used over skim for creamier pudding consistency; sub with almond milk for dairy-free but expect less thickness. Peanut butter—creamy is preferred for smooth blend but chunky adds texture if you want grit. Cream cheese added to pudding—moisture regulator and adds slight tang balancing sweet. Whipped topping—cool it before mixing to prevent separation when stirred with peanut butter. Peanut butter cups buy quality, chopped evenly but keep some chunks. Pretzels optional but crucial for crunch and salt counterpoint. If allergy, sub with roasted chickpeas or crushed nuts. Use room temperature ingredients to ensure emulsions bind well.
Method
Technique Tips
Bake cake per package but watch doneness visually and by feel; toothpick test essential—wet batter means underdone. Cooling—important for stability; warm cake is fragile when poking. Poke holes carefully—approximately thumb-width apart, avoid stabbing through bottom layer; holes hold pudding pockets, too many lead to collapse. Pudding mix whisked vigorously with milk, peanut butter, and cream cheese until thick—not runny—immediate pouring prevents setting in bowl. Spreading frosting while cold makes it firmer, easier to control. Use spatula with light stroke, direction matters: horizontal sweep evens out without disturbing pudding. Add toppings quickly before frosting stiffens. Refrigerate uncovered 20 minutes then cover loosely to avoid condensation. Serve straight from fridge or after 20 minutes warming for best slice and texture. Err on side of thicker pudding layers; watery results cause sogginess. Knife tricks—serrated blade scored gently makes cleaner cuts, pressing causes compression blur and ruin layers.
Chef's Notes
- 💡 Use high-quality chocolate cake mix. Dark cocoa powder adds depth. Adjust milk based on pudding consistency. Thicker blends call for less liquid.
- 💡 Cool the cake properly before poking. Warm cake means holes easily collapse. Test by touch, firm but warm. Don't rush cooling.
- 💡 Pudding mix needs immediate attention once whisked. Pour right away. Stubborn lumps will set in bowl. No runny, thick is key.
- 💡 Spread frosting while cold. Use offset spatula, light strokes. Control texture while avoiding pudding disruption. Clean, gentle action matters.
- 💡 Pretzels—crushed adds texture contrast. Don't skip. Saltiness enhances sweetness, keeping things interesting. Sprinkle generously on top.
Kitchen Wisdom
How do you know when the cake is done?
Look for firm surface. Toothpick test essential. Wet means underdone. Test crumbs, not batter.
What if pudding isn’t thick enough?
Whisk longer. Check ratios; too much milk thins mix. Cream cheese vital for structure.
Can I make it ahead of time?
Yes, refrigerator extends flavors. Cover loosely to avoid condensation or sogginess on frosting.
What's the best cutting technique?
Use serrated knife. Gentle sawing motion prevents layers from compressing. Clean cuts matter.
