Ingredients
Scale
- 1 box (15.25 ounces) devil's food cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 cup peanut butter
- 1 cup milk chocolate chips
- 1 cup chopped peanuts (salted or unsalted)
Instructions
- Step 1: Prepare the cake according to the box directions, using water, oil, and eggs. Bake in a 9×13 inch baking pan until a wooden skewer inserted into the center comes out clean. Let cool completely.
- Step 2: Once the cake is completely cool, poke holes all over the top using a wooden skewer or the handle of a wooden spoon. The holes should be about 1/2 inch apart.
- Step 3: In a medium bowl, whisk together the sweetened condensed milk and heavy cream until smooth and creamy. Pour the mixture evenly over the poked cake, allowing it to soak into the holes.
- Step 4: In a separate bowl, combine the peanut butter and milk chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth. Pour this mixture evenly over the cake, spreading to cover the top.
- Step 5: Sprinkle the chopped peanuts evenly over the chocolate peanut butter topping.
- Step 6: Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to set. Cut into squares and serve.
Notes
- Store leftover cake airtight in the refrigerator for up to 3 days; its flavor actually improves slightly with time!
- For a warm, gooey experience, microwave individual slices for 10-15 seconds before serving.
- Serve chilled slices with a scoop of vanilla ice cream for an extra decadent treat.
- To prevent the chocolate peanut butter topping from seizing, ensure the sweetened condensed milk mixture is completely absorbed into the cake before adding it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American