Ingredients
1 box (15.25oz) Chocolate Cake Mix
3 large eggs, at room temperature
1/2 cup vegetable oil
1 cup water (or brewed coffee for extra depth)
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
1 tub (8-12oz) chocolate whipped topping, thawed
1 cup peanut butter cups, crushed
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
Whisk together the cake mix, eggs, oil, and water in a large bowl until smooth.
Pour the batter into the greased pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Allow the cake to cool on a wire rack for 10 minutes.
While the cake cools, create uniform holes across the surface using the handle of a wooden spoon.
In a small bowl, whisk together the sweetened condensed milk and peanut butter until smooth.
Pour the peanut butter mixture evenly over the cake, ensuring it penetrates each hole.
Refrigerate the cake until it is completely cool.
Spread the thawed chocolate whipped topping over the surface of the cake.
Top with crushed peanut butter cups before serving.
Notes
Using brewed coffee instead of water enhances the richness of the chocolate profile. This cake actually improves in flavor after sitting in the refrigerator for a few hours, allowing the moisture to fully integrate into the crumb.
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg