Dessert
Reese's Peanut Butter Poke Cake
3 hPour 12Nutri-Score E€€
E
3 h
3 hReese's Peanut Butter Poke Cake
recette de
Tara Ippolito 💜
@aldentediva
7 recettes
7 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chocolate cake mix (boxed mix, plus the ingredients listed on the box)Boulangerie430 g- vanilla pudding mix (one package, plain instant pudding)Épicerie96 g
- peanut butter (divided between the pudding and the whipped topping)Épicerie300 g
- chocolate icing (one can)Épicerie450 g
whipped topping (one tub, thawed)Produits laitiers225 g
Reese's peanut butter cups (roughly chopped)Autres300 g
par portion
Nutrition
385kcal
- Glucides
- 52 g
- Protéines
- 5 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Four
Saladier
Micro-ondes
pas à pas
Préparation
- Étape 1
Bake the chocolate cake
- Prepare the chocolate cake mix as instructed on the box.
- Bake it as you normally would, then let it cool for a couple of minutes.
- Étape 2
Poke the holes
- Using the back of a wooden spoon, poke a bunch of holes all over the cake.
- Étape 3
Add the peanut butter pudding
- Prepare the vanilla pudding and mix in some peanut butter.
- Spread it all over the top of the cake, pressing it into the holes.
- Étape 4
Melt and spread the icing
- Microwave the chocolate icing for about a minute.
- Spread it all over the top of the cake.
- Let it cool in the fridge.
- Étape 5
Make the peanut butter whipped topping
- Mix the whipped topping with more peanut butter until evenly combined.
- Plop it on top of the icing and smooth it out over the whole cake.
- Étape 6
Top with Reese's and chill
- Roughly chop the Reese's peanut butter cups.
- Sprinkle them all over the top of the cake.
- Put the cake back in the fridge for a couple of hours before serving.
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