Peanut Butter Chocolate Poke Cake

Peanut Butter Chocolate Poke Cake – peanut butter cake, chocolate ganache, peanut butter cream cheese frosting mixed with chocolate frosting all topped with peanut butter cups!

Caution! Only serious peanut butter chocolate lover’s should scroll down!

I think I am in need of a glass of milk before I even describe what’s all in this recipe!

Ready?


Peanut butter cake

chocolate ganache drizzled over the cake

peanut butter cream cheese frosting mixed with chocolate frosting

all topped with chocolate peanut butter cup pieces

This is what chocolate peanut butter dreams are made of!

The base of the recipe begins with a box of yellow cake mix. Did you know you can turn yellow cake into peanut butter cake? Simply add half a cup of creamy peanut butter to the cake batter when mixing and voila!

I do want to note that the preparation of the peanut butter cake varies a little from the directions on the back of the box. To prepare a peanut butter cake using a box of yellow cake mix use 3 eggs, 3/4 cup water, 1/2 cup sweetened creamer, 1/2 cup peanut butter and 1/3 cup vegetable oil.

Normally cake mixes call for water, but substituting something like coffee creamer can produce a more moist, richer cake. Often times you can substitute water for yogurt, milk, buttermilk, and even mayo – but I can promise you I will NEVER use mayo!!!

I picked my favorite International Delight creamer in the sweet cream flavor. Seriously I use it in everything because it adds a nice sweet flavor!

I also used the coffee creamer to make the ganache. Ganache is very easy to make, all it is – almost boiling creamer poured over chocolate chips! Allow the mixture to sit for 1 minute, then use a spatula to mix them together until you have smooth pourable chocolate ganache.

Next layer – the frosting! I did a layer of peanut butter cream cheese frosting first, then went back in and added swirls of chocolate frosting.

And of course the whole thing is topped with peanut butter cup pieces!

Chocolate peanut butter lovers rejoice!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Peanut Butter Chocolate Poke Cake

Yield: 9x13 inch cake

Total Time:1 hour 30 minutes

Ingredients:

Peanut Butter Cake

  • 3 eggs
  • 3/4 cup water
  • 1/2 cup International Delight sweet cream creamer
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • box yellow cake mix

Chocolate Ganache

  • 1/2 cup International Delight sweet cream creamer
  • 1 cup chocolate chips

Peanut Butter Cream Cheese Frosting

  • 4 oz cream cheese
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup International Delight sweet cream creamer

Chocolate Frosting

  • 4 tablespoons butter, softened
  • 1 to 1 & 1/2 cup powdered sugar
  • 2 tablespoons cocoa powder

Peanut butter cups to top the cake, 12-15 chopped

Directions:

Peanut Butter Cake

  1. Preheat the oven to 350º F. Grease a 9x13 inch pan with cooking spray. In a mixing bowl combine the eggs, water, International Delight creamer, creamy peanut butter, vegetable oil and yellow cake mix. Beat with an electric mixer until incorporated.
  2. Pour the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted in the center  comes out with moist crumbs.
  3. Before the cake cools, use a straw or wooden skewer to poke holes all over the cake.

Chocolate Ganache

  1. Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the coffee creamer until just before boiling. Pour the creamer over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Pour the ganache evenly over the cake, allowing the ganache to seep into the holes in the cake.

Frosting

  1. In a small mixing bowl, using an electric mixer, beat the cream cheese, peanut butter, powdered sugar, and coffee creamer until smooth, 1-2 minutes.
  2. In a small mixing bowl, using an electric mixer, beat the butter, cocoa powder, and powdered sugar until smooth, 1-2 minutes.
  3. Spread the peanut butter frosting on top of the chocolate ganache. Then add dollops of chocolate frosting on top of the peanut butter frosting, swirling them together. Top the cake with chopped peanut butter cup pieces.