Chocolate Peanut Butter Poke Cake

Ingredients:

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on the box)

• 1 cup creamy peanut butter

• 1 can (14 oz) sweetened condensed milk

For the Topping:

• 1 tub (8 oz) whipped topping (like Cool Whip), thawed

• ½ cup creamy peanut butter

• ¼ cup powdered sugar

• 2–3 tbsp milk

• ½ cup mini chocolate chips or crushed peanut butter cups (optional)

Instructions:

1. Bake the Cake:
   Prepare the chocolate cake mix according to the package instructions using a 9×13 inch pan. Bake and let cool for 10 minutes.

2. Poke Holes:
   While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.

3. Peanut Butter Mixture:
   Microwave the peanut butter for about 30 seconds until melted and smooth. Mix it with the sweetened condensed milk, then pour the mixture evenly over the cake, letting it soak into the holes. Cool completely.

4. Frosting:
   In a medium bowl, whisk together the whipped topping, peanut butter, powdered sugar, and milk until smooth and spreadable. Spread over the cooled cake.

5. Top It Off:
   Sprinkle with mini chocolate chips or chopped peanut butter cups. Chill for at least 1 hour before serving.