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5 from 1 vote

Reese's Peanut Butter Devil's Food Chocolate Poke Cake

Author: Kim Lange

Ingredients

  • 1 box Devil's Food Chocolate cake baked in a 9x13 pan prepare according to directions on box

Peanut Butter - Vanilla Pudding

  • 1 large pkg instant Vanilla pudding
  • 2 1/2 C Milk
  • 3 T C creamy Peanut Butter

Peanut Butter Whipped Cream Layer

  • 1/4 C creamy Peanut butter
  • 1 1/2 C Heavy whipped cream
  • 1/4 C Powdered sugar

Chocolate Peanut Butter Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/4 C creamy peanut butter
  • 1 cup heavy cream

For the candy toppings

  • 1/2 to 1 cup each White Chocolate Reese's Peanut Butter Cups rough chop
  • 1/2 to 1 cup each Chocolate Reese's Peanut Butter Cups rough chop
  • 1/4 to 1/2 C Reese’s Pieces

Instructions

  • Prepare and bake cake according to the instructions and ingredients listed on the box for a 9x13 pan size and allow to cool for 10 minutes.
  • While the cake is still warm, take the end of a wooden spoon and poke lots of holes all over the top of your cake and allow to cool for another 20 minutes.

Peanut Butter - Vanilla Pudding

  • Prepare the pudding by combining the vanilla pudding, milk and peanut butter together and whisk until the pudding is dissolved.
  • Pour pudding over top of cake, filling the holes.
  • Refrigerate at least 10 minutes until the pudding is firm.

Peanut Butter Whipped Cream Layer

  • While the pudding is firming, combine peanut butter and a couple of tablespoons of heavy cream and beat on medium speed until peanut butter is a smooth consistency.
  • Add remaining heavy whipping cream and beat on medium-high speed.
  • Slowly added powdered sugar and beat until still peaks form.
  • Spread over cooled cake.
  • Add chopped white chocolate and chocolate Reese's Peanut Butter cups to top evenly.

Chocolate Peanut Butter Ganache

  • Melt chocolate chips and peanut butter in microwave for up to 1 1/2 to 2 minutes.
  • Whisk in the heavy cream until it's shiny and creamy.
  • Scoop into a pastry bag or ziplock bag with tip snipped and drizzle on top of frosting and pb cups.
  • Put in fridge overnight.
  • Right before serving, sprinkle Reese’e Pieces on top.
  • Keep any leftover cake refrigerated

Notes

Add Reese's Pieces before ready to serve, otherwise they will melt into the peanut butter fluff.
You can substitute Hot Fudge Sauce for ganache. (Heat up 15-30 seconds if needed, to drizzle)