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Chocolate Sheet Cake with Peanut Butter Icing

 3 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 12

Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.

Deborah Harroun Recipe by Deborah Harroun
September 21, 2012

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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  • 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.

Expert Tips

The icing will start to set up as it cools, so make sure you work quickly to spread it on the cake as soon as it’s made.

For even more crunch, use crunchy peanut butter instead of creamy.

Nutrition Information

No nutrition information available for this recipe.

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