- 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
- 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.
Reviews for Chocolate-Peanut Butter Sheet Cake
"This is a great recipe; my 10 year old saw this and decided to make it. I helped her because it's a bit putzy with boiling the pb, water, etc. But worth it. I will add this to my potluck list of desserts. Super fluffy. Also, the frosting seems runny but once applied it sets up the next day even better."
"Cake has a good flavor but tje amount of icing is way too much. Half would be better."
"I made this cake today. I followed instructions completely, used a 9x13 pan and this cake was still so not cooked...I had to add another 15 minutes (in 5 min measures) and it is still not completely cooked. outside is but middle is not. I bake at least 3 times a week and never have a problem. I would not make this again."
"I made the cake as written. I would make it again with the following changes. Add baking powder as it was a tad heavy for my tastes. Also, let the cake cool a little before spreading frosting. Adding it immediately as the recipe instructions say melts the frosting and it pools along the sides. Fortunately I made it on a cold day so I put it in the garage to quickly cool and kept rearranging the frosting until it stayed put."
"Will be making again and again and again!"
"This is the best cake ever! I made it for my birthday. What a treat! Everyone loved it. This will be a family favorite from now on. I used the dark chocolate cocoa. Thank you for sharing this wonderful recipe."
"I say moist, better than a box mix. My husband says Yummy! My picky grandson says can I have more. This is a winner."
"Very moist cake, and just added a splash of milk to the frosting. I thought the cake could be a tad more chocolaty. Very good recipe and easy to make:)"
"I have made this for home, for work, and for parties. It is so.... good. It is a great recipe. Everyone I have ever served it too, wants the recipe."
"Excellent!!!!! I also as some people have stated gradually added the milk and didn't need to use the 1/2 cup of milk it called for. Made this for my son who came home after Afghanistan and he devoured it. I sent him home with a pan of it too :) Making it again soon because he is coming home with his wife in a few months"