Peanut Butter Sheet Cake with Chocolate Glaze

By marmar

Ingredients

• Cake Ingredients:
• 8 tbsp. (1/2 cup) unsalted butter
• 1/4 cup creamy peanut butter
• 1 cup water
• 1 cup sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 2 large eggs
• 1 tbsp. vinegar
• 1/2 cup 1 or 2% milk
• 2 tsp. vanilla
• Glaze Ingredients:
• 8 tbsp. butter (1/2 cup)
• 1/4 cup 1 or 2% milk
• 4 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla
• 3 1/2 cups confectioners sugar

Details

Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 375 degrees and prepare a 12" x 17" jelly roll pan by spraying it with non-stick cooking spray or greasing it with butter.

In a large saucepan, combine 8 tbsp. unsalted butter with 1/4 cup cramy peanut utter and 1 cup water. Heat over medium high heat until it comes to a rolling boil. Remove from heat and set aside.

With mixer, combine 1 cup sugar with 1 cup brown sugar, 2 cups flour, 1 tsp. salt and 1 tsp. baking soda.

Pour the peanut butter mixture into the dry ingredients.

Add in eggs, one at a time and mix well.

Add in 1/2 cup milk, 1 tbsp. vinegar, and 2 tsp. vanilla and mix to combine.

Pour into the prepared jelly roll pan and bake for 15 to 17 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the frosting. In a large sauce pan, combine 8 tbsp. of butter with 1/4 cup milk, 4 tbsp. cocoa powder, 1 1/2 tsp. vanilla. When mixture is smooth, slowly add in confectioners sugar, one cup at a time and continue stirring until you've added all of the sugar and the mixture is smooth.

When the cake is done baking, allow it to cool for 10 minutes before pouring the warm glaze over the cake. Use a spatula to smooth the glaze out.

Allow to cool completely, then serve.