Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions, adding 1 teaspoon of vanilla extract and the salt before mixing the batter. Pour the batter into a greased 13x9-inch baking pan. Bake and cool the cake completely as directed on the package.
- In a bowl, whisk together the peanut butter and sweetened condensed milk until blended. Using the end of a wooden spoon handle, poke holes in the cooled cake about 2 inches apart. Slowly pour 2 cups of the peanut butter mixture over the cake, filling each hole.
- Refrigerate the cake and the remaining peanut butter mixture, covered, for 2 to 3 hours, or until the cake is cold.
- In a separate bowl, combine the remaining 1 teaspoon of vanilla extract with the reserved peanut butter mixture. Gradually beat in enough confectioners' sugar until the mixture reaches a spreadable consistency. Spread this frosting evenly over the chilled cake.
- Add your desired toppings, such as chopped peanut butter-filled sandwich cookies or peanut butter cups. Refrigerate any leftovers.
Nutrition
Notes
This recipe is designed for busy weeknights, offering a delicious dessert that can be made with minimal fuss. The refrigeration time allows the flavors to meld, creating a rich and satisfying treat.