Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions. Add 1 teaspoon of vanilla extract and a dash of salt to the batter before mixing. Pour the batter into a greased 13x9-inch baking pan. Bake and cool the cake completely as directed on the package.
- While the cake cools, whisk together the creamy peanut butter and sweetened condensed milk until well blended. This is your peanut butter soak.
- Once the cake is completely cool, use the end of a wooden spoon handle to poke holes in the cake, spacing them about 2 inches apart. Slowly pour 2 cups of the peanut butter mixture over the cake, ensuring it fills each hole.
- Cover the cake and the remaining peanut butter mixture. Refrigerate both for 2 to 3 hours, or until the cake is thoroughly chilled.
- To make the frosting, combine the remaining 1 teaspoon of vanilla extract with the reserved peanut butter mixture. Gradually beat in the confectioners' sugar until you reach a spreadable consistency. You may need to add a little more or less sugar depending on your desired thickness.
- Spread the frosting evenly over the chilled cake. Sprinkle your desired toppings, such as chopped peanut butter-filled sandwich cookies or peanut butter cups, over the frosting.
- Refrigerate any leftovers.
Nutrition
Notes
This recipe is a fantastic way to elevate a standard box cake mix. The peanut butter soak adds moisture and a rich flavor, while the simple frosting and cookie toppings provide a delightful finish. Feel free to experiment with different cake flavors or toppings to create your own unique variations.