REESE’S POKE CAKE

I love to bake from scratch. I really do. Christmas cookies, strawberries and cream cake, turtle cheesecake brownies, and even pumpkin cheesecake flourless chocolate cake roll – making all of these decadent creations brings me great joy. But I didn’t grow up in a family with a long legacy of baking and I don’t have a bunch of recipes that have been passed down through the generations. By the time I was old enough to pull up a chair to the kitchen counter, my grandma already had debilitating rheumatoid arthritis, so while she did make us our share of family dinners, she didn’t really bake. And my mom does make some pretty fabulous chocolate chip cookies, but she makes treats for holidays and if she has to bring something to a party, not because it’s her passion.

So yes, while I do think there is something to be said for breaking out the flour, butter, and sugar, I am still truly a fan of  a box of cake mix. Why? Because what started me on my path to learning how to bake from scratch is a little cookbook called The Cake Mix Doctor. All the recipes start with a cake mix, but ingredients are swapped and added to turn your basic box mix into a truly special creation. These recipes are perfect for novice bakers, or anyone who may be short on time, but still wants to bake a dessert to impress.

These are the same reasons I am a fan of The Poke Cake Cookbook by Jamie Sherman of the blog Love Bakes Good Cakes…

If you’ve never had a poke cake before, you basically start with a cake mix and bake it in 9×13 inch pan. After it cools a bit, you poke holes in the cake with the handle of a wooden spoon and then top it with and assortment of fillings or frostings or toppings to soak into those holes, infusing moisture and flavor into every delicious bite. Or maybe all three!

And in The Poke Cake Cookbook, Jamie gives you 75 different combinations! You’ve got classics like Boston Cream Pie Poke Cake, chocolatey treats like Chocolate Mint Poke Cake, fruity flavors such as Lemon Lovers Poke Cake, all time favorites like Banana Split Poke Cake, and and even adults-only desserts such as the Mudslide Poke Cake. And, of course, my favorite combination of chocolate and peanut butter in this…

Ingredients

• one 15.25 oz. box chocolate cake mix
• one 3.4 oz. package vanilla instant pudding mix
• 2 cups cold milk
• 1 1/2 cups creamy peanut butter divided
• one 16 oz. can chocolate frosting
• one 8 oz. tub frozen whipped topping thawed
• 25 Reese'se peanut butter cup miniatures unwrapped and roughly chopped

Instructions

1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
3. Empty the pudding mix into a medium bowl, and add the milk.
4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
5. Pour the pudding mixture over the cake, filling the holes as much as possible.
6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
7. Let the cake cool completely.
8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

thanks done share recipes to : https://cupcakesandkalechips.com/reeses-poke-cake/

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