Chocolate-Peanut Butter Sheet Cake
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 15 servings.
I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. —Lisa Varner, El Paso, Texas
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/2 cup butter, cubed
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1/2 cup creamy peanut butter
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1/4 cup baking cocoa
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3 large eggs
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1/2 cup sour cream
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2 teaspoons vanilla extract
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FROSTING:
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3 cups confectioners' sugar
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1/2 cup creamy peanut butter
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1/2 cup 2% milk
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1/2 teaspoon vanilla extract
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1/2 cup chopped salted or unsalted peanuts
Directions
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1.
Preheat oven to 350°. Grease a 13x9-in. baking pan.
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2.
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.
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3.
In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
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4.
Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth.
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5.
Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Nutrition Facts
1 piece: 482 calories, 20g fat (7g saturated fat), 59mg cholesterol, 337mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 9g protein.
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