Reeses Peanut Butter Chocolate Poke Cake Recipes

Steps:

• Bake a chocolate cake with your recipe of choice in a 9x13 pan
• Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
• Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
• Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
• In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
• Spread the peanut butter cool whip over top.
• Chill for at least 4 hours (overnight is really best).
• Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
• Serves approximately 12 (large pieces).

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

Steps:

• 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. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Steps:

• In a mixing bowl, combine dry ingredients.
• Add eggs, milk, oil and vanilla.
• Beat for 2 minutes.
• Stir in coffee, (batter will be thin).
• Pour into a greased 9x13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Cool completely on a wire rack.
• Frosting:.
• Beat the cream cheese and peanut butter in a mixing bowl until smooth.
• Beat in sugar, milk and vanilla.
• Spread over cake.
• Sprinkle with chocolates chips.
• Store in refrigerator.

Steps:

• For filling:.
• Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
• For cake:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
• Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
• For frosting:.
• Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
• Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
• Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Steps:

• Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
• Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in.
• Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
• Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
• Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
• For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
• Add powdered sugar and vanilla.
• Mix until smooth.
• Slowly add melted butter to filling and mix until smooth.
• Pour the filling over the crust and bake 25 - 30 minutes.
• Check after 25 minutes.
• When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.