Cookistry Chocolate and Peanut Butter Pudding Poke Cake

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Directions. Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs. Whisk peanut butter and milk until blended.

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Preheat the oven to 350°F with a rack in the center. Lightly grease a 9" x 13" pan . To make the cake: In a large bowl, whisk together the sugar, flour, cocoa, baking soda, salt, and espresso powder. In a separate bowl, whisk together the water, oil, vinegar, and vanilla.

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Then heat 1/2 cup of peanut butter in the microwave . You want the peanut butter a bit warm and easy to mix, about 20-30 seconds should be fine. Mix it in to the container of cool whip. Frost the cake with the cool whip mixture. For the topping, mix 1 cup of confectioners sugar and 1/2 cup of peanut butter with a fork until the mixture crumbles.

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How to Make the Peanut Butter Filling. Step 5: Pour two cans of Sweetened Condensed Milk into a mixing bowl and then add 2/3 cup of Peanut Butter. Step 6: Stir the mixture until completely combined. Step 7: If the Peanut Butter filling is too thick to pour, add a splash of milk and continue to stir. Step 8: The filling should be pourable but.

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Pour batter into in the dish and bake according to the box instructions. Once baked, allow to cool for 1 hour before the next steps. After it has cooled, poke 60 holes in it using a straw or. Add the peanut butter to a medium microwave-safe bowl. Microwave until creamy- about 30-45 seconds.

Reese's Peanut Butter Poke Cake

Prepare the cake according to the package directions. Allow to cool 25 to 30 minutes in the pan. . Use the stick end of a wooden spoon to poke holes in the cake. In a medium bowl, whisk together the pudding mix, milk, and 1/2 cup of peanut butter to make the chocolate sauce. Allow the mixture to thicken for about 10 minutes, then pour over the.

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Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed. While the cake bakes add the peanut butter to a large, microwave-safe bowl and heat to soften, about 15 to 30 seconds.

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HOW TO MAKE REESE'S PEANUT BUTTER POKE CAKE. Preheat the oven to 350°F. Prepare the cake mix and bake per the directions on the back of the box for a 9×13-inch baking dish.

Reese's Peanut Butter Chocolate Poke Cake The Baking ChocolaTess

Add a little of the hot pudding to the egg yolks and stir, then add to the mixture and bring to a boil stirring constantly. Add the butter and vanilla. When the cake is baked poke holes in the top with a wooden spoon about 1 1/2 inches apart. Pour the pudding over the warm cake and spread over the top.

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Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon. Empty the pudding mix into a medium bowl, and add the milk. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.

Cookistry Chocolate and Peanut Butter Pudding Poke Cake

Add sugar to chocolate mixture and stir well. Whisk in eggs, vanilla extract and oil. Mix dry ingredients, flour, baking powder and salt, and add to chocolate mixture. Mix until well incorporated. Pour into a greased and floured square baking dish. Bake at 375 degrees for 20 minutes.

Chocolate and Peanut Butter Pudding Poke Cake

Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork. Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.

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Filling: Add peanut butter to a microwave-safe bowl and microwave for 20 seconds until warm. Stir in the sweetened condensed milk until creamy. Using a fork, poke cake all over then pour the peanut butter mixture over the top. Cover and refrigerate for 2 hours.

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In a small bowl, combine the sweetened condensed milk and ½ cup of peanut butter. Pour over the cake slowly, allowing the mixture to soak into the holes; let cool. Stir together the whipped topping and remaining ¼ cup of peanut butter and spread over the cooled cake. Top with additional peanut butter, fudge sauce and peanut butter cups.

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Spread over cooled cake. Right before serving, sprinkle on remaining Reese'e Pieces. Microwave hot fudge sauce until warm and drizzle over top of cake. To make the peanut butter drizzle, microwave 2-3 tablespoon of peanut butter for 30 seconds or until it reaches a pourable consistency. Drizzle over top of cake.

Cookistry Chocolate and Peanut Butter Pudding Poke Cake

Instructions. Poke holes around every 1 inch using the back of a wooden spoon or a large plastic straw. Whisk together the pudding mix and milk. Add 3/4 C. of peanut butter to the pudding mixture and whisk until smooth. Heat the jar of chocolate fudge for around 30 seconds or until pourable.