Peanut Butter Mocha Poke Cake

• Vegetarian

• Condiments

  • 4 2/3 oz Dark chocolate peanut butter cups, mini
  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 15 1/4 oz Boxed chocolate fudge cake mix
  • 2 cups Dark chocolate chips
  • 8 oz Topping, whipped

• Drinks

  • 3 tbsp Espresso, instant powder
  • 1 Espresso, instant powder

• Dairy

  • 3/4 cup Heavy cream
  • 2 cups Milk

• Desserts

  • 1 4.2 ounce box Chocolate fudge instant pudding

Found on melaniemakes.com

Description

Ingredients

• 15.25 ounce boxed chocolate fudge cake mix
• 3 tablespoons instant espresso powder, divided
• 2 cups milk
• 1 cup creamy peanut butter
• 4.2 ounce box chocolate fudge instant pudding
• 2 cups dark chocolate chips
• ¾ cup heavy cream
• 8 ounces whipped topping
• 4.7 ounces mini dark chocolate peanut butter cups, quartered
• additional instant espresso powder, to garnish

Directions

• Mix cake batter according to box directions and stir in 2 tablespoons instant espresso powder.
• Pour batter into 9×13 pan and bake cake according to box directions.
• Remove cake from oven and set aside. Poke holes all over top of cake with the end of a wooden spoon.
• Immediately whisk together milk and peanut butter until spoon. Add instant pudding and whisk until just combined. The mixture will thicken quickly, so act fast!
• Pour pudding mixture over cake, allowing it to fill all of the holes and refrigerate for four hours.
• In a microwave safe dish, microwave 2 cups dark chocolate chips, heavy cream and tablespoon of instant espresso powder for one minute. Whisk together to combine and spread evenly over cake. Refrigerate until set.
• Spread whipped topping evenly over cake and top with peanut butter cups. Garnish with additional instant espresso powder.