Chocolate Peanut Butter Cup Texas Sheet Cake

By srumbel

This Chocolate Peanut Butter Cup Texas Sheet Cake is very rich and sinful. That decadent chocolate cake. That fluffy peanut butter frosting. You’re going to need a glass of milk (or coffee, since I hate drinking milk). I have a secret ingredient in the cake that makes it very chocolatey and moist, even after a few days – espresso powder! It’s used more as an enhancer rather than as a flavor because it adds more depth to the chocolate, so your cake will not taste like coffee. You can substitute instant coffee or regular liquid coffee. Leave it out if you must, but you will be missing that extra layer of flavor.


from chocolatemoosey.com

Ingredients

• Cake:
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla
• 1 cup boiling water (use coffee if not using powdered coffee)
• 2 tsp espresso powder or instant coffee
• Peanut Butter Frosting:
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• Pinch of salt
• 1/2 cup peanut butter
• 2 Tbsp milk
• 1 1/2 cups chopped peanut butter cups

Preparation

Step 1

1.For the cake: Preheat oven to 350F. Grease a 13×9 pan and set aside.
2.In a large bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes or until smooth. Dissolve the espresso powder or instant coffee in the boiling water. Stir the coffee into the batter. The batter will be really thin. Pour into the prepared pan. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean (the top of the cake will be sticky to the touch). Cool cake completely.
3.For the frosting: In the bowl of a stand mixer with the whisk attachment (you can use a hand mixer instead), beat together on medium-high speed the sugar, butter, and salt until smooth and creamy, about 2-3 minutes. Add peanut butter and milk. Beat on high speed until light and fluffy, another 2-3 minutes. Spread on top of the cooled cake. Sprinkle peanut butter cups on top.