½ box chocolate cake mix, prepared according to instructions
8 oz cream cheese (225 g), softened
1 cup peanut butter (240 g)
14 oz sweetened condensed milk (305 mL), 1 can
1 cup milk (240 mL)
8 oz whipped topping (225 g)
peanut butter cup, for garnish
Nutrition Info
Calories 593
Fat 35g
Carbs 58g
Fiber 2g
Sugar 43g
Protein 14g
How to Make It
1. Step
Preheat oven to 350°F (175C).
2. Step
Spray a 9x9 inch (23x23cm) baking pan with cooking spray.
3. Step
Prepare and pour the chocolate cake batter into the prepared baking pan. Bake for 25-30 minutes until an inserted toothpick comes out clean.
4. Step
In a large bowl, mix together cream cheese and peanut butter until smooth.
5. Step
Add condensed milk, whisking until there are no large lumps.
6. Step
Gradually whisk in the milk, until smooth.
7. Step
Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
8. Step
Pour the peanut butter mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
9. Step
Freeze cake for 30 minutes, to slightly solidify the topping.
10. Step
Spread the whipped topping evenly over the chilled cake.
11. Step
Chill the cake anywhere from 3 hours to overnight.
