Caramel and peanut butter lovers will rejoice over this poke cake. Peanut butter cake soaked in caramel, topped with peanut butter and chocolate frosting, more caramel, pecans, and chocolate.
It’s day 6 of #Choctoberfest and we are still going strong! I am combining this event with my regularly scheduled #PBChocSat post because they both involve chocolate – obviously. Today’s recipe is a peanut butter and chocolate poke cake with a turtle twist as it is saturated with caramel sauce, coated in peanut butter and chocolate frosting, and topped with pecans, chocolate chips, and more caramel sauce. I might have an addiction to combining multiple desserts into one, but I’m fairly certain I’ve never heard a complaint so I don’t think it is a problem that needs to be addressed.
There are still plenty more chocolate filled recipes to check out today so make sure you scroll to the end of this post for a list of everyone else’s contributions to #Choctoberfest today. And of course what event is complete without a giveaway? Find out more about the prizes and how to enter HERE.
Four years ago: Apple-Cranberry Oatmeal
GLUTEN-FREE PEANUT BUTTER & CHOCOLATE TURTLE POKE CAKE
PEANUT BUTTER CAKE
3/4 cup water
1/2 cup milk
1/2 cup creamy peanut butter
1/3 cup vegetable oil
1 box gluten-free yellow cake mix (or regular for non-GF)
1 (14 oz.) can caramel flavored sweetened condensed milk (or caramel syrup), plus more for garnish
1 cup chopped pecans
1/2 cup mini chocolate chips
PEANUT BUTTER CREAM CHEESE FROSTING
4 oz. cream cheese
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup heavy cream (or milk)
4 Tbsp unsalted butter, room temperature
1 to 1-1/2 cup powdered sugar
2 Tbsp cocoa powder
2 Tbsp heavy cream (or milk)
- Preheat the oven to 350º F. Grease a 9×13 inch pan with nonstick spray, set aside.
- In a large bowl combine the eggs, water, milk, peanut butter, vegetable oil, and yellow cake mix. Beat with an electric mixer until incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Before the cake cools, use a straw or wooden skewer to poke holes all over the cake. Immediately pour the caramel on top of the cake and spread to get it into all of the holes. Place in refrigerator for 1 hour.
- Meanwhile make the frosting. In a small bowl using an electric mixer, beat the cream cheese, peanut butter, powdered sugar, and heavy cream until smooth, about 1-2 minutes.
- In another small bowl, beat the butter, cocoa powder, and powdered sugar until smooth, about 1-2 minutes.
- Spread the peanut butter frosting on top of the cooled cake. Then add dollops of chocolate frosting on top and swirl the two frostings together. Top with pecans, chocolate chips, and more caramel sauce. Slice and serve immediately or store covered in refrigerator for up to 5 days.