Chocolate Sheet Cake with Peanut Butter Frosting

By

I love this Chocolate Sheet Cake with Peanut Butter Frosting recipe and you will too! Yummy treat for the chocolate peanut butter lover! Quick and easy to prepare, starts with a mix.

View complete recipe

  • 20

Ingredients

  • CAKE:
  • Baking spray
  • 1 package (18.25 ounces) devil's food cake mix
  • 2 tablespoons cocoa powder, unsweetened
  • 1 1/3 cups buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • PEANUT BUTTER FROSTING:
  • 1 cup creamy peanut butter
  • 1 stick butter, room temp
  • 2 cups confectioners sugar, sifted
  • 5 tablespoons milk
  • 2 teaspoons vanilla

Preparation

Step 1

CAKE:

Preheat oven to 350 degrees fahrenheit.

Lightly mist a 9 x 13 inch baking pan with baking spray. Set aside.

Place cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Scrape the sides down. Increase speed to medium and beat 2 minutes more. Scrape sides as needed. The batter should look thick and combined. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place in oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. 40-45 minutes. Remove the pan from the oven. Place on wire rack to cool for 30 minutes.

FROSTING:

Place peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy. 30 seconds. Stop the machine. Add the confectioners sugar, 4-3 tablespoons milk, up to 6 if needed for consistency, add the vanilla. Blend with the mixer on low speed until the sugar is combined, about 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

Use at once to frost cake.

Slice, serve and enjoy!

View complete recipe