Peanut Butter Cake With Chocolate Icing
Get ready to delight your taste buds with this irresistible Peanut Butter Sheet Cake topped with a rich and creamy icing that will have you coming back for more. This delectable dessert combines the nutty flavor of peanut butter with the sweetness of chocolate for a truly mouthwatering treat that is perfect for any occasion. So grab your ingredients and get ready to bake up this scrumptious cake that promises to be a surefire crowd-pleaser!
— Constant Cookbook
Ingredients
- Cake
- 2 cups All-purpose Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1-3/4 stick Butter
- 1/2 cup Peanut Butter
- 1 cup Boiling Water
- Icing
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 6 Tablespoons Milk
- 1 pound Powdered Sugar, Sifted
- 1 teaspoon Vanilla
Instructions
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (I use an 18x13 sheet cake pan) and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
- Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.
Cook Time
30M
Prep Time
PT10M
Yield
16
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