Instructions
Step 1: Bake the chocolate cake in a 9×13-inch pan according to the package instructions. Let cool for 10 minutes.
Step 2: Using the handle of a wooden spoon, poke holes all over the cake, about an inch apart.
Step 3: In a microwave-safe bowl, heat the peanut butter for 30 seconds until pourable. Stir in the sweetened condensed milk until well combined.
Step 4: Pour the peanut butter mixture over the cake, spreading it evenly and letting it soak into the holes. Refrigerate for 1 hour.
Step 5: Spread the thawed whipped topping over the chilled cake.
Step 6: For the ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 1 minute. Stir until smooth.
Step 7: Drizzle or spread ganache over the whipped topping. Sprinkle with chopped peanuts if using.
Step 8: Chill the cake for at least 2 hours before serving.
Storage Information
Store the poke cake covered in the refrigerator for up to 4 days. For best texture, allow it to sit at room temperature for about 10 minutes before serving. Freezing is not recommended due to the whipped topping.
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