Average Rating: 4TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
YIELD: 20 servings.Ingredients
- 1 package chocolate cake mix (regular size)
- 2 teaspoons vanilla extract, divided
- Dash salt
- 2/3 cup creamy peanut butter
- 2 cans (14 ounces each) sweetened condensed milk
- 1 cup confectioners' sugar
- TOPPINGS: chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two
Instructions
- 1. Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs.
- 2. Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
- 3. Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 7g protein.