Chocolate & Peanut Butter Poke Cake



  1. Bake the cake in a 9x13 inch pan according to package directions. Let cool to room temperature or chilled.
  2. Use an extra large straw, the end of the spatula, or another tool to poke holes throughout the cake, about 1 inch apart.
  3. Mix the pudding with the milk, then pour over the cake. Use a spatula to spread the pudding over the cake, filling the holes with the pudding mixture.
  4. Spread the whipped cream over the cake in a single even layer, spreading smooth.
  5. Let chill for at least 30 minutes before slicing and serving with shaved chocolate on top!