Prep: 20 min. Bake: 25 min. + chilling
Makes: 20 servings
Ingredients:
1 pkg. chocolate cake mix (regular size)
2. tsp. vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 oz. each) sweetened condensed milk
1 cup confectioner’s sugar
Toppings:
Chopped peanut butter-filled sandwich cookies or peanut butter cups or a combination of the two.
- Preheat oven to 350 degrees. Prepare cake mix according to package directions, adding 1 tsp. vanilla and a dash of salt before making bater. Transfer to a greased 13×9-in. baking pan. Bake and cool completely as package directs.
- Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
- Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioner’s sugar to reach a spreading consistency. Spread over cake. Add toppings as desires, refrigerate leftovers.
- Per serving: 360 cal., 16g fat (4g sat. fat), 41mg chol., 312mg sodium, 49g carb. (40g sugars, 1g fiber), 7g pro.