Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions. Add 1 teaspoon of vanilla extract and the salt to the batter before mixing.
- Pour the prepared cake batter into a greased 13x9-inch baking pan. Bake and cool the cake completely as directed on the cake mix package.
- In a separate bowl, whisk together the peanut butter and sweetened condensed milk until well blended. Using the end of a wooden spoon handle, poke holes in the cooled cake, about 2 inches apart.
- Slowly pour 2 cups of the peanut butter mixture over the cake, ensuring it fills each hole. Cover the cake and the remaining peanut butter mixture, and refrigerate for 2 to 3 hours, or until the cake is cold.
- For the frosting, combine the remaining 1 teaspoon of vanilla extract with the reserved peanut butter mixture. Gradually beat in enough confectioners' sugar until the mixture reaches a spreadable consistency.
- Spread the frosting evenly over the chilled cake. Add your desired toppings, such as chopped peanut butter-filled sandwich cookies or peanut butter cups.
- Refrigerate any leftovers.
Nutrition
Notes
This recipe is a great starting point for busy parents. You can adapt the toppings to suit your family's preferences or any dietary needs. For instance, if you need a gluten-free option, start with a gluten-free cake mix and ensure your toppings are also gluten-free.