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Peanut Butter Sheet Cake with Chocolate Frosting

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Bree Hester
Created Aug 21, 2012
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The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker™ Super Moist™ yellow cake made with peanut butter and topped with chocolate frosting.

Peanut Butter Sheet Cake with Chocolate Frosting

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Servings 12
  • Ingredients 11
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Ingredients

Cake

Frosting

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Step 
    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.
  • Step 
    5
    Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

Nutrition

Nutrition Facts are not available for this recipe

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