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Peanut Butter Sheet Cake with Chocolate Frosting

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Peanut Butter Sheet Cake with Chocolate Frosting
  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 12
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  • Pinterest
    874
  • Fave
    420
  • Email
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  • Facebook
    318
  • Print
    9K

The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker SuperMoist yellow cake made with peanut butter and topped with chocolate frosting.

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/3
cups water
1/3
cup peanut butter
1/3
cup vegetable oil
3
eggs
1
teaspoon vanilla

Frosting

1/2
cup butter
1/4
cup unsweetened baking cocoa
1/4
cup milk
1
teaspoon vanilla
3 3/4
cups powdered sugar

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2 In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 4 In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
  • 5 Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.
Tips  

To make a thinner cake, use a 15x10x1-inch pan and reduce the baking time by 5 minutes.

To add even more peanut butter and chocolate flavor, top the cake with chopped chocolate-covered peanut butter cup candies.

Nutrition Information 
No nutrition information available for this recipe
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