If you like chocolate and peanut butter - this is The. Best. Sheet. Cake. Ever.
I've already made it three times this summer. Because it is a sheet cake, it is thinner than a typical cake. My nieces and nephews all call them brownies, but they are nothing like a fudgey, chewey brownie.
The recipe is a cross between the Pioneer Woman's Best Chocolate Sheet Cake and The Girl Who Ate Everything's Peanut Butter Sheet Cake and my husband's Grandma's Chocolate Sheet Cake recipe.
|Picture Courtesy - The Pioneer Woman|
Enjoy! (I keep forgetting to take pictures when I make this, so pictures are courtesy of two of my sources for the recipe - The Pioneer Woman and The Girl Who Ate Everything)
|Picture Courtesy - The Girl Who Ate Everything|
Chocolate-Peanut Butter Sheet Cake
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1/4 cup Cocoa
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla
3/4 cup butter
6 Tbsp milk
1/2 cup peanut butter
1/4 cup cocoa
1 lb powdered sugar
1 Tbsp vanilla
1. Preheat oven to 350 degrees.
2. In a medium pot add the peanut butter, water, cocoa, and butter and bring to a boil. Allow mixture to boil for 30sec to 1 min. Remove from heat.
3. In a separate bowl, mix together the sugar, brown sugar, and flour. Add to the chocolate-peanut butter mixture. (I use my KitchenAide, so I add the chocolate-peanut butter mixture to my sugar/flour combination)
4. Add the salt, baking soda, eggs, buttermilk, and vanilla to the bowl and mix well.
5. Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 20 minutes at 350 degrees.
For the Frosting:
1. In a small pot bring the butter, milk, cocoa, and peanut butter to a boil. Allow mixture to boil for 30sec to 1 min.
2. Remove pan from the heat and add the powdered sugar and vanilla.
3. Pour frosting over the warm cake.