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 the salt to the batter before mixing.
- Pour the prepared batter into a greased 13x9-inch baking pan. Bake and cool the cake completely as directed on the cake mix package.
- In a bowl, whisk together the peanut butter and sweetened condensed milk until blended. This will be your peanut butter mixture.
- Once the cake is cool, use the end of a wooden spoon handle to poke holes in the cake, 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, and refrigerate for 2 to 3 hours, or until the cake is cold.
- For 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.
- Spread the 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 cake is designed for speed and ease, making it a perfect option when you need a dessert in a hurry. Feel free to experiment with different toppings based on your preferences.