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Chocolate Sheet Cake with Peanut Butter Frosting

Not much makes me as happy as chocolate peanut butter cake. Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do?

Not much makes me as happy as chocolate peanut butter cake.

Sometimes I seriously wonder… does anyone love chocolate and peanut butter as much as I do? Like is it possible that there is someone else in the world who loves that combination MORE than me? I doubt it.

Chocolate Peanut Butter Sheet Cake

Easy chocolate sheet cake topped with creamy peanut butter frosting is the way to my heart. It’s the perfect dessert, anytime!

Ingredients / cake

2 1/4 cups  all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dutch process cocoa powder
1 ½ cups sugar
8 tablespoons unsalted butter, (softened)
1/3 cup vegetable oil
1 cup milk
1/2 cup freshly brewed coffee
2 teaspoons  vanilla extract
4 large eggs

Ingredients / peanut butter frosting

4 tablespoons unsalted butter, (softened)
4 tablespoons cream cheese, (softened)
2/3 cup peanut butter
3 to 4 cups of powdered sugar
2 teaspoons vanilla extract
pinch of salt
1 to 2 tablespoons of milk, (if needed)

Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick baking spray.

In the bowl of your electric mixer bowl, stir together the flour, baking powder, soda, salt, cocoa and sugar. Add in the softened butter and oil and mix on low speed until the mixture combines and begins to look like sand.

With the mixer on low speed, beat in the milk, coffee and vanilla extract until combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Once the batter is smooth and combined, pour it into the baking pan.

Bake the cake for 30 to 35 minutes, or until a tested inserted into the center comes back clean. Remove the cake and let it cool completely. If desired, you can invert the cake onto a platter or piece of parchment paper before frosting.

To make the frosting, beat the butter, cream cheese and peanut butter in the bowl of your electric mixer until creamy and combined. Beat in the powdered sugar gradually, about 1 cup at a time, until a fluffy frosting begins to form. Beat in the vanilla extrast and salt. If the mixture is too thick, beat in 1 tablespoon of milk.

Frost the cooled cake with the peanut butter frosting. If desired, you can drizzle melted chocolate overtop. I usually just melt about ½ cup of chocolate chips in the microwave and drizzle it over top. Slice and serve!

The post Chocolate Sheet Cake with Peanut Butter Frosting. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/chocolate-peanut-butter-cake/

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