Ingredients:
- 1 package chocolate cake mix (standard size)
- 2 tablespoons of vanilla extract, divided
- Dash of salt
- 2/3 cup creamy peanut butter.
- 2 cans (14 oz each) Sweetened condensed milk.
- 1 cup of confectioners’ sugar.
- Topping: Chopped peanut butter sandwich cookies, peanut butter cups, or both
Instructions
- Preheat the oven to 350°. Prepare the cake mix according to the box directions, adding 1 teaspoon vanilla and salt before mixing. Transfer to a greased 13×9-inch baking pan. Bake and cool fully according to the package directions.
- Mix peanut butter and milk until smooth. Use the end of a wooden spoon handle to poke holes in the cake 2 inches apart. Slowly pour 2 cups of peanut butter mixture over the cake, filling each hole.
- Refrigerate the cake and the remaining peanut butter mixture, covered, for 2-3 hours.
- Combine the remaining vanilla and peanut butter mixture, then slowly whisk in enough confectioners’ sugar to reach a spreadable consistency.
