Description
A rich and indulgent dessert combining chocolate cake, creamy peanut butter, and a whipped topping, perfect for any occasion.
Ingredients
Scale
- 432 g box Devil’s Food chocolate cake mix, plus ingredients as listed on package (eggs, oil, water as specified)
- 360 ml creamy peanut butter, melted
- 1 x 397 g can sweetened condensed milk
- 96 g box instant vanilla pudding mix
- 415 ml whole milk, room temperature
- 170 g cream cheese, softened
- 60 g powdered sugar, plus more to taste
- 360 ml heavy whipping cream
- 5 ml vanilla extract
- 60 ml creamy peanut butter, melted (for garnish)
- 4–5 Reese’s Cups, chopped (for garnish)
- Reese’s Pieces, as desired (for garnish)
Instructions
- Preheat oven to 175°C. Prepare chocolate cake batter according to package instructions. Pour into a 23×33 cm baking dish and bake as directed. Remove from oven and cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes approximately 2 cm apart across the surface of the warm cake. Allow the cake to cool further while preparing the filling.
- Microwave peanut butter in a microwave-safe bowl in 15-second intervals, stirring between, until completely melted and smooth. Stir in sweetened condensed milk until fully combined.
- In a separate large bowl, whisk together vanilla pudding mix and milk until just smooth but not thickened. Quickly whisk in the melted peanut butter mixture until fully blended.
- Transfer half of the peanut butter filling into a piping bag or ziplock bag with a snipped corner. Generously pipe filling into each hole. Spread remaining mixture evenly over the cake surface. Refrigerate cake for 2 hours until filling is set.
- Beat softened cream cheese and vanilla extract for 1 minute. Add powdered sugar and one third of heavy cream; beat on low until combined. Gradually add remaining cream, increase speed to medium-high, and whip until stiff peaks form.
- Spread cream cheese whipped topping evenly over the chilled cake. Ensure the surface is smooth.
- Melt peanut butter and drizzle over the frosted cake, swirling with a skewer for a marbled effect. Garnish with chopped Reese’s Cups and Reese’s Pieces. Store covered in the refrigerator.
Notes
- This dessert can be made a day ahead for best results.
- Store leftovers in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free chocolate cake mix.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg