Chocolate-Peanut Butter Sheet Cake

By srumbel

I love peanut butter and chocolate, so I combined recipes to blend the two. This cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
from tasteofhome.com

Ingredients

• FROSTING:
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup butter, cubed
• 1/2 cup creamy peanut butter
• 1/4 cup baking cocoa
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 1/2 cup creamy peanut butter
• 1/2 cup 2% milk
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped salted or unsalted peanuts

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Prepare frosting while cake is baking. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth.
Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely. Yield: 15 servings.

Nutritional Facts

1 piece equals 482 calories, 20 g fat (7 g saturated fat), 59 mg cholesterol, 337 mg sodium, 70 g carbohydrate, 2 g fiber, 9 g protein