Chocolate cake mix: Buy your go-to cake mix brand at the grocery store. If you don’t have one, check out our list of the best chocolate cake mix brands, as approved by our Test Kitchen. Be sure to buy the additional ingredients called for on the back of the boxed cake mix, too.
Peanut butter: Avoid natural peanut butter for this chocolate and peanut butter poke cake. It’s too runny, which will throw off the cake and frosting. Also, since it naturally separates, it might break the frosting’s emulsion. Stick with no-stir peanut butter.
Sweetened condensed milk: This poke cake calls for two cans of sweetened condensed milk. Double-check that you’re not accidentally grabbing evaporated milk. They’re packaged similarly and are arranged right next to each other on grocery store shelves. I’ve made that mistake once or twice!
Confectioners’ sugar: I always like to sift my confectioners’ sugar before using it for frosting. When I forget, I usually end up with clumps of confectioners’ sugar in the frosting that are too small to work out, but big enough to notice.
Toppings: Go crazy with your toppings! When it comes to chocolate peanut butter poke cake, the more, the merrier. We chose chopped peanut butter sandwich cookies and Reese’s for the recipe, but you could also drizzle on chocolate syrup or peanut butter sauce.
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