Cakes may come in all different shapes and sizes but one of the more popular options is known as a poke cake. This particular type of cake is not only delicious when it is made properly, it also is very easy to bake. I don’t know if it is the ease of the recipe itself or the fact that you are putting some of the delicious toppings down into the cake through the holes that you make it but in either case, it is fantastic.
The real secret to making a delicious poke cake is choosing the right ingredients for the top. That is where Reese’s peanut butter cups come into play. These are always going to be a welcome addition to any dessert recipe but when you add them to this poke cake, they are absolutely phenomenal. In fact, once you try this particular cake, you may wonder why you have never tried it before. It’s a delicious option that you will make over and over again.
1 box chocolate fudge cake mix, plus ingredients required on the box
3 tablespoons instant espresso powder, divided
2 cups milk
1 cup creamy peanut butter
1 box chocolate fudge instant pudding
2 cups chocolate chips
3/4 cup heavy cream
8 ounces Cool Whip
12 Reese’s peanut butter cups, quartered
Additional instant espresso powder, to garnish
Preheat oven to 350 degrees. Prepare a 9×13 baking pan with nonstick spray.
Prepare the cake mix according to box directions, stirring in 2 tablespoons instant espresso powder until well-combined.
Pour batter into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
Remove the cake from the oven, and using the handle of a wooden spoon, poke holes all over the top.
Working quickly, in a medium mixing bowl, whisk together the milk, peanut butter, and instant pudding until just-combined. Pour pudding mixture evenly over the cake, smoothing it into all the holes. Chill the cake for 4 hours.
Microwave 2 cups chocolate chips, heavy cream, and 1 tablespoon of instant espresso powder on 30-second intervals, stirring in between, until smooth and well-combined, about 1 minute total. Pour chocolate mixture evenly over the cake, then chill once more until set.