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 separate 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, ensuring it fills each hole. Cover the cake and the remaining peanut butter mixture, then refrigerate for 2 to 3 hours until the cake is cold.
- In a small bowl, combine the remaining 1 teaspoon of vanilla extract with the reserved peanut butter mixture. Gradually beat in enough confectioners' sugar until you reach a spreadable consistency for your frosting.
- 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 recipe is a fantastic solution for when you need a dessert in a hurry. The combination of chocolate cake and peanut butter is a crowd-pleaser, and the quick preparation time makes it ideal for busy schedules.