Tagalong Poke Cake
When I was growing up I was in Girl Scouts,so I always had an opinion on my favorite Girl Scout cookie. When I was a kid my favorite was, hands down, Samoas. I loved the combination of chocolate, caramel, and coconut. I still love them as an adult, but my favorite has changed. Neither of my parents are big fans of peanut butter, so we never had a lot of peanut butter in the house. I remember growing up eating peanut butter and jelly sandwiches but that was about it for peanut butter. My favorite Halloween candy had peanut butter in it, but I wasn’t a huge fan until I was older. I am now a huge fan of peanut butter, especially peanut butter and chocolate. I love the combination of peanut butter and chocolate in Tagalongs and I now consider them to be my favorite Girl Scout cookie. One of my favorite ways to make cake is poke cake. Poke cakes are cakes with holes poked and filled with sweetened condensed milk and other sweets. I love how easy poke cakes are and how moist and delicious they are. I decided to make a poke cake using the flavors from my favorite Girl Scout cookie, Tagalongs.
This Tagalong Poke Cake is so moist and tastes fantastic. I love the flavors of peanut butter and chocolate with the yellow cake. The best part is that except for the topping, there are no actual Tagalongs used in the recipe so that you can make it all year long. If Tagalongs are not available you can top the cake with another chocolate peanut butter cookie. The Tagalong Poke Cake is filled with a combination of peanut butter and sweetened condensed milk and topped with Whipped Cream mixed with chocolate frosting and sprinkled with Tagalongs. I couldn’t stop eating this cake it was so delicious. It was also not overly sweet like some other poke cakes I have had. I hope that you try this delicious poke cake.
Print Tagalong Poke Cake
Ingredients
- 1 box (15.25 ounces) yellow cake the ingredients on the back of the box
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup peanut butter
- 1/4 cup chocolate frosting (I used the ready made frosting)
- 1 container (8 ounces) Cool Whip
- 1/4 cup chopped Tagalongs or other chocolate peanut butter cookie (optional topping)
Instructions
- Prepare the yellow cake according to the directions on the box.
- Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
- In a small bowl mix together the sweetened condensed milk and peanut butter until combined.
- Pour the sweetened condensed milk mixture evenly over the cake, trying to fill up the holes.
- Combine the chocolate frosting and the Cool Whip in the Cool Whip container. Then spread the Cool Whip mixture on top of the cake.
- Refrigerate for at least 4 hours or overnight. When ready to serve if desired, sprinkle the additional chopped Tagalongs on top. This makes about 12 large pieces.
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