Gooey Chocolate Peanut Butter Poke Cake Recipe

Instructions:

1. Preheat oven and grease/line a 9x13 inch baking dish. Prepare the cake mix according to package directions, substituting the required water with 1 cup of hot brewed coffee. Pour batter into the dish and bake for 30–35 minutes, or until a skewer inserted near the centre comes out clean. Let cool in the pan for 15 minutes.
2. While the cake is still slightly warm, use a long wooden skewer or spoon handle to poke holes evenly across the entire surface of the cake, poking deeply without piercing the bottom of the pan.
3. In a medium bowl, whisk together the creamy peanut butter, sweetened condensed milk, and 1/2 cup of milk until smooth and fully combined. The mixture will be thick.
4. Slowly drizzle or pour the entire peanut butter mixture evenly over the warm cake, ensuring the mixture seeps down deeply into the poke holes.
5. Cover the cake loosely and refrigerate for at least 1 hour (or until the filling is mostly set and cool to the touch) to allow the moisture to fully penetrate.
6. For the frosting, cream the softened butter. Gradually beat in the sifted cocoa powder and icing sugar alternately with 3-5 tablespoons of milk/cream until the frosting is light and fluffy. Beat in the vanilla extract.
7. Spread the chocolate frosting generously over the chilled cake. Sprinkle immediately with chopped peanut butter cups or salted peanuts before serving.