Peanut Butter Sheet Cake with Chocolate Frosting

peanut butter sheet cake with chocolate frosting Dessert
Peanut Butter Sheet Cake with Chocolate Frosting
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 12

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. MORE+ LESS-

Bree Hester
Created August 21, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



box Betty Crocker™ Super Moist™ yellow cake mix
1 1/3
cups water
cup peanut butter
cup vegetable oil
teaspoon vanilla


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


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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