Recipe Inspiration
– 1 box chocolate cake mix (plus ingredients on box) – 1 cup peanut butter, melted – 1 can (14 oz) sweetened condensed milk – 1 tub (8 oz) whipped topping – 1/2 cup mini chocolate chips or chopped peanut butter cups
Bake the chocolate cake as directed on the box in a 9x13-inch pan. Once done, let it cool for about 10 minutes on a wire rack.
Use the handle of a wooden spoon to poke holes all over the cake while it’s still warm. Make the holes about 1 inch apart.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes for extra moisture and sweetness.
Melt peanut butter in the microwave until pourable. Drizzle it over the cake, spreading gently to fill the holes and coat the top.
Let the cake cool completely to room temperature. Then chill it in the fridge for at least an hour before adding the topping.
Spread the whipped topping evenly over the chilled cake. Use a spatula to smooth it out to the edges for full coverage.
Sprinkle mini chocolate chips or chopped peanut butter cups on top. Slice and serve chilled for a rich, decadent treat!
I’ve spent the last decade teaching my followers how to prepare delicious, nutritious recipes. Healthy cooking doesn't always mean using low-fat products.
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