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Chocolate Peanut Butter Poke Cake

Ultra-moist chocolate cake soaked in peanut butter and sweetened condensed milk, topped with fluffy peanut butter whipped topping and chocolate chips. Easy, rich, and always a hit.
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Ingredients
  

For the Cake:

  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 cup creamy peanut butter melted
  • 1 can 14 oz sweetened condensed milk

For the Topping:

  • 1 container 8 oz whipped topping (e.g., Cool Whip), thawed
  • ½ cup peanut butter melted
  • ¼ cup powdered sugar
  • ½ cup mini chocolate chips or chocolate shavings optional for garnish

Instructions
 

  • Preheat your oven as directed on the box. Mix the chocolate cake batter following package instructions, pour into a greased 9x13-inch pan, and bake. Let it cool for 15 minutes.
  • Using the handle of a wooden spoon, poke holes across the surface, about 1 inch apart, making sure you reach the bottom without tearing.
  • Whisk melted peanut butter and sweetened condensed milk until smooth. Slowly pour over the warm cake, letting it soak into the holes. Cool completely.
  • In a bowl, fold melted peanut butter into thawed whipped topping until smooth. Add powdered sugar and stir until light and fluffy.
  • Spread the peanut butter topping over the cooled cake. Sprinkle mini chocolate chips or chocolate shavings on top.
  • Refrigerate the cake for at least 2 hours to firm up. Slice and serve cold.