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Chocolate Sheet Cake with Peanut Butter Icing

Blogger Deborah Harroun of Taste and Tell makes a no-fuss chocolate cake that is perfect for a crowd.

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 (2) 1 Reviews
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  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 12

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1
cup sour cream
1
cup water
1/2
cup vegetable oil
3
eggs

Icing

1/2
cup butter
1/2
cup creamy peanut butter
1/3
cup milk
1
teaspoon vanilla
4
cups powdered sugar
3/4
cup salted peanuts

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LOCATION

Directions

  • 1 Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  • 4 In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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