Chocolate Peanut Butter Delight (Printable Version)
Moist chocolate cake filled with creamy peanut butter and topped with smooth cream cheese frosting and candy.
# Everything You’ll Need:
→ Chocolate Cake
01 -
15.23 oz box Devil’s Food chocolate cake mix with required eggs, oil, and water
→ Peanut Butter Filling
02 -
1.5 cups creamy peanut butter, melted
03 -
14 oz can sweetened condensed milk
04 -
3.4 oz box instant vanilla pudding mix
05 -
1.75 cups whole milk, room temperature
→ Cream Cheese Whipped Topping
06 -
6 oz cream cheese, softened
07 -
0.42 cup powdered sugar, plus additional to taste
08 -
1.5 cups heavy whipping cream
09 -
1 tsp vanilla extract
→ Garnish
10 -
1/4 cup creamy peanut butter, melted
11 -
4 to 5 Reese’s Cups, chopped
12 -
Reese’s Pieces as desired
# Steps to Cook:
01 -
Preheat oven to 350°F. Prepare chocolate cake batter following package instructions. Pour into a 9x13 inch baking dish and bake as directed. Remove from oven and cool for 10 minutes.
02 -
Using the handle of a wooden spoon, poke holes approximately 3/4 inch apart across the warm cake surface. Allow cake to cool further while preparing filling.
03 -
Microwave peanut butter in 15-second increments, stirring until melted and smooth. Stir in sweetened condensed milk until fully combined.
04 -
Whisk vanilla pudding mix with whole milk until smooth but not thickened. Quickly whisk in peanut butter mixture until fully blended.
05 -
Transfer half of the filling into a piping or ziplock bag. Pipe filling generously into each hole. Spread remaining filling over the cake surface evenly. Refrigerate for 2 hours to set.
06 -
Beat 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 and whip on medium-high speed until stiff peaks form.
07 -
Spread whipped topping smoothly over chilled cake. Drizzle melted peanut butter over the surface and swirl with a skewer for marbled effect. Garnish with chopped Reese’s Cups and Reese’s Pieces. Cover and refrigerate.
# Extra Suggestions:
01 -
Ensure cake is completely cooled before poking holes to avoid tearing. Use room temperature ingredients for best results. Store leftovers refrigerated up to three days.