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Chocolate Poke Cake




Source of Recipe


Imp


List of Ingredients




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1 box (18.25oz) Duncan Hines Swiss Chocolate cake mix
3 large eggs
1-1/4 cup water
1/2 cup oil
1 (16oz) Duncan Hines Chocolate Buttercream frosting, divided
1/4 cup peanut butter
1 (8oz) Cool Whip
Chocolate Curls for Garnish
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Recipe



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Preheat oven to 350º. Grease and flour a 9x13-inch pan.

In large mixing bowl mix water, oil, eggs and cake mix on low speed until moistened and then beat at medium speed for about 2 minutes. Pour batter into prepared pan and bake for 30 minutes until test done.

When cake is almost done, take about 2/3 of the frosting, 1/4 cup peanut butter and heat in microwave for about 30 seconds, until melted. Mix until combined and then immediately when cake is taken out of the oven poke holes with a long tined fork or chop stick and then drizzle the melted icing over the cake. Allow to cool completely.

With the remaining 1/3 frosting, combine with the Cool Whip, and then gently folding until well mixed. Spread over cooled cake and garnish with chocolate curls. Keep refrigerated.

© 2004 Wanda’s Country Home and the Happy Cooker