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Reese’s™ Peanut Butter Sheet Cake

Prep 25 min
Total 1 hr 50 min
Servings 24

Chocolate sheet cake is topped with peanut butter-infused vanilla frosting, then studded with a generous layer of two kinds of Reese’s™ candy. It’s a peanut butter and chocolate lover’s dream come true. MORE + LESS -

Ingredients

Cake

box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

container Betty Crocker™ Rich & Creamy vanilla frosting

1/3

cup creamy peanut butter

Toppings

cup Reese’s™ minis unwrapped Peanut Butter Cups™, halved (from 8-oz bag)

1/3

cup Reese’s Pieces™ candy

Steps

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1

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
2

In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3

In medium bowl, mix vanilla frosting and peanut butter until mixed well. Drop frosting by spoonfuls evenly over cooled cake; carefully spread, and top with Toppings. To serve, cut into 6 rows by 4 rows.

For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.

Expert Tips

The unwrapped minis are perfect for topping the cake, but if you can’t find them, the wrapped miniature peanut butter cups will also work. Just be sure to cut them in half before topping.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 230mg; 10%
Potassium: 45mg; 1%
Total Carbohydrate: 34g; 11%
Dietary Fiber 1g 3% Sugars 24g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;