Description
This decadent poke cake is infused with Reese’s Peanut Butter Spread, topped with whipped dessert topping, peanuts, and Reese’s minis, making it a dream for chocolate and peanut butter lovers.
Ingredients
Units
Scale
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup canola oil
- 1 cup water
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 cup 2% milk
- 1 tsp lemon juice
- 2 large eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup Reese's Peanut Butter Spread
- 1 cup whipped dessert topping
- 1/2 cup peanuts, chopped
- 1/2 cup Reese's minis, chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan and set aside.
- In a large mixing bowl, combine 2 cups sugar and 2 cups flour. Set aside.
- In a small saucepan, combine 1/2 cup butter, 1/2 cup canola oil, 1 cup water, and 1/4 cup cocoa powder. Mix together and bring to a boil over medium heat, stirring occasionally.
- Pour the hot cocoa mixture over the flour and sugar mixture. Stir until well combined.
- Add 1 tsp baking soda, 1/2 cup 2% milk, 1 tsp lemon juice, 2 large eggs, 1 tsp salt, and 1 tsp vanilla extract to the batter. Mix until smooth.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Warm 1/2 cup Reese’s Peanut Butter Spread in the microwave for about 30 seconds until it is pourable. Pour the spread over the cake, allowing it to seep into the holes.
- Let the cake cool completely.
- Spread 1 cup whipped dessert topping evenly over the cooled cake.
- Sprinkle 1/2 cup chopped peanuts and 1/2 cup chopped Reese’s minis over the top of the cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
This cake is best served chilled, allowing the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a nut-free version, omit the peanuts and Reese’s minis. You can substitute the whipped dessert topping with homemade whipped cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 350
- Fat: 24
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 50