Peanut Butter Sheet Cake with Chocolate Frosting

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!

Prep Time

15

Minutes

Total Time

1:40

Hr:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make a thinner cake, use a 15x10x1-inch pan and reduce the baking time by 5 minutes.
To add even more peanut butter and chocolate flavor, top the cake with chopped chocolate-covered peanut butter cup candies.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.