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Chocolate Sheet Cake with Peanut Butter Icing

Chocolate Sheet Cake with Peanut Butter Icing
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.
By Deborah Harroun
Updated September 21, 2012



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


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe
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