We have always celebrated birthdays in my family no matter how old you get. This past weekend was no different. My brother Greg was turning the big “five-oh”. He really made it easy on me this year. He asked for meatloaf and mashed potatoes for his birthday dinner. When I asked him what kind of cake he wanted, he said what he says every year, “Something peanut butter and chocolate”. Last year it was a chocolate cake with peanut butter frosting. Another year it was a chocolate cake with peanut butter mousse inside (the boobs!). He really liked THAT cake!
I had to think about it this year. How many peanut butter and chocolate cakes can one come up with?? Well, I really wanted to make a poke cake. I’ve never made one and I just knew it would be delicious! I came up with my very own Chocolate Peanut Butter Poke Cake. It would be fabulous! AND it was. SO fabulous that my mom and I had two pieces. We literally could NOT STOP EATING IT.
When I make a cake for a recipe, I sometimes doctor up a mix. I knew for this recipe I had to make it from scratch. I was SO right. My go-to scratch chocolate cake comes from the back of the Hershey’s cocoa box. You don’t need ANY other chocolate cake recipe. EVER. So I made the cake and poked lots of large holes in it. I filled the holes with the best peanut butter concoction you’re ever gonna taste. Of course I made some homemade, sweet whipped cream to frost the top with. And if you don’t cut up some Reese’s peanut butter cups and scatter them on top of the cake IT IS a crime. Last thing to do was adorn it with some chocolate syrup and I had made “perfection in a pan”.
If your brother loves chocolate and peanut butter and he’s turning “50”, you should make him this Chocolate Peanut Butter Poke Cake.
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Chocolate Cake Recipe adapted from Hershey’s.
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 (8-ounce) bar cream cheese
- 1/2 cup creamy peanut butter
- 6 tablespoons milk
- 3/4 cup powdered sugar
- 1 (8-ounce) carton Cool Whip
- 1 (16-ounce) carton heavy whipping cream
- 2 tablespoons granulated sugar
- Preheat oven to 350 degrees F
- Spray 9x13 glass pan with cooking spray.
- Combine dry ingredients in a medium bowl.
- In the bowl of a stand mixer, combine the dry ingredients with the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes.
- Stir in bowling water. (Batter will be very thin)
- Bake for 30-40 minutes until a toothpick inserted in the middle of the cake comes out dry.
- Let cool on wire rack.
- In the bowl of a stand mixer, beat cream cheese until creamy.
- Add peanut butter and beat until combined.
- Add milk, powdered sugar and vanilla and mix until combined.
- Slowly mix in Cool Whip until combined.
- In the bowl of a stand mixer, beat cream on high with the wire whisk attachment until soft peaks form.
- Add two tablespoons of sugar.
- Continue beating cream until stiff peaks form.
- Poke large, random holes in cake.
- Spread the peanut butter filling on top of the cake with a rubber spatula.
- Spread the whipped cream over the top of the peanut butter filling.
- Decorate with chocolate syrup and Reese's Peanut Butter Cups.