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Chocolate Peanut Butter Sheet Cake


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Chocolate Peanut Butter Sheet Cake 0 Picture


  • 2 cups flour
  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup water
  • 1 cup margarine
  • 2 eggs, beaten
  • 1/2 cup buttermilk or 1/2 cup sour milk
  • 1 teaspoon vanilla
  • Frosting
  • 1/2 cup creamy peanut butter
  • 1 (16 oz) can store bought creamy milk chocolate frosting



Step 1

Mix together all the dry cake ingredients in a large bowl. Bring to a boil the water and margarine. Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla. Mix well. Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture. Bake cake at 350°F for 25 minutes. Frosting: You MUST FROST this cake while still hot/warm from the oven. Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl. Spread on top of still warm cake. Let cake cool to room temperature and serve.

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