Peanut Butter and Chocolate Poke Cake

PEANUT BUTTER & CHOCOLATE POKE CAKE

Ingredients:

1 chocolate cake mix (eggs, oil, etc.)
1 recipe peanut butter filling (peanut butter, butter, powdered sugar)
2 cups Whipping cream (whipped)
2 tablespoons Peanut butter and chocolate powder (PB2) (optional)
Butterfingers crumbles

Peanut Butter Filling Recipe:

1 ½ cups smooth peanut butter

1 cup powdered sugar

1 tablespoon butter, softened

Combine all in a mixture until smooth.  Put into a ziplock bag and snip one corner for piping into cake holes.

Need:
13*9 inch pan, wooden spoon or other cylindrical object to make holes in cake.

Directions:

Prepare cake mix as directed.  Pour into a greased 13X9 inch pan.  Cook as directed (about 30 minutes). Prepare the Peanut butter filling   Remove cake from the oven when a toothpick inserted in the center comes out clean. 

Poke holes in the cake with the handle of a wooden spoon  (about 6 per row, about 42 total) .  Pipe peanut butter into holes in cake.  Spread any remaining peanut butter over cake.  Let cool.

Whip Whipping Cream and add Peanut Butter Powder to flavor whipping cream.  Spread whipping cream over cooled cake and sprinkle Butter Finger Crumbles over flavored whipping cream. Gently Press into whipping cream.  Cover with plastic wrap and refrigerate at least 2 hours. Store in the Refrigerator.

POWDERED PEANUT BUTTER AND CHOCOLATE SMOOTHIE

Ingredients:

¼ cup Almond Milk

2 cups plain Greek yogurt

9 tablespoons chocolate powdered peanut butter (chocolate PB2)

6 tablespoons sugar

Directions:

Mix all ingredients in a blender and blend well.  Pour into a tall glass and enjoy.  For a frostier treat, freeze for about 1 hour in the freezer.

Ingredients

Mixing

Ready to SERVE