Peanut Butter Sheet Cake with Chocolate Frosting

Blogger Bree Hester of Baked Bree makes a simple chocolate-frosted peanut butter cake that your family will love!

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Prep Time 15 min
Total Time 1 hr 40 min
Servings 12

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

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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.