I’m been teaching my students about the good, the bad and the ugly of social media. As you may already know, there is a lot of bad and ugly on social. But, every once in awhile you find a gem, such as these baby emus chasing a piglet.
And this recipe for chocolate peanut butter poke cake, which my friend Christy shared on Facebook.
When I first saw it I thought it might be too much: too much chocolate, too much peanut butter. Then I realized what a silly thought that was. Can you ever have too much chocolate or peanut butter? Riiiiiight.
For the cake
- 1 box devil’s food cake mix (I used Duncan Hines)
- 2 cups peanut butter, melted
- 2 cups Reese’s peanut butter cups chopped
For the frosting
- 1 cup peanut butter
- 10 tablespoons softened unsalted butter
- 2 cups powdered sugar
- 1 teaspoons vanilla
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons of heavy cream
Heat your oven to 350° and either grease and flour or line a 9-x-13 pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
Using the back of a wooden spoon or other similar kitchen tool, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
For the frosting, cream together the peanut butter and butter in a large bowl until fluffy. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to get the right frosting consistency.
Spread the frosting on the cake and top with chopped Reese’s peanut butter cups.
I also microwaved a quarter cup of chocolate chips then drizzled them over the top. Just because I could.