Chocolate Peanut Butter Sheet Cake

By srumbel

I had to take a dessert to my cute nieces baptism this past Saturday. I knew there would be a big crowd there and thought some kind of sheet cake would do the trick. I love how easy they are to put together and their “feed a crowd” feature can’t be beat. I put a twist on my Texas Sheet Cake recipe and spread it with the most amazing Peanut Butter Frosting in perhaps the history of ever. Peanut butter and chocolate should live together in one sheet cake recipe, don’t you think? They should, seriously. If you are a Chocolate Peanut Butter fan, this one is for you!
from jamiecooksitup.net

Ingredients

• CAKE:
• 2 C flour
• 2 C sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 C butter
• 8 Tb unsweetened cocoa powder
• 1 C water
• 2 eggs
• 1/2 C buttermilk
• 1 tsp vanilla
• PEANUT BUTTER FROSTING:
• 1 C butter, softened
• 1 C creamy peanut butter
• 2 1/2-3 C powdered sugar
• 3 Tb half and half
• 1 tsp vanilla
• dash salt
• TOPPINGS:
• 1/2 C mini chocolate chips
• 1/2 C salted peanuts, chopped

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place the flour, sugar, baking soda and salt. Toss together to combine.
3. Into a large glass measuring cup place the water, butter and cocoa powder. Heat in the microwave until the butter is melted. Stir to combine.
4. Pour the wet ingredients into the dry and mix for 1-2 minutes or until nice and glossy.
5. Into a small glass bowl, place the eggs, buttermilk and vanilla. Whisk together until well combined and a bit frothy and then add it to the chocolate batter. Mix for another minute or so, or until smooth.
6. Spray a large cookie sheet (mine is 12x17) with cooking spray and pour the batter out evenly over it.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely.
9. To make the frosting, place the butter and peanut in a large mixing bowl. Cream together until smooth.
10. Add the other frosting ingredients and mix until silky. Add more powdered sugar if the mixture is too thin, and more half and half it is too thick.
11. Spread evenly over the cooled cake. Sprinkle with chopped peanuts and mini chocolate chips.

Yield: 20-30 servings depending on size cut