Texas Sheet Cake with Chocolate Peanut Butter Icing
 
Prep time
Cook time
Total time
 
Chocolate Peanut Butter Cake has been a family favorite for years. This can be made as a sheet cake or as cupcakes. Both are irresistible!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • Cake:
  • 2 c. flour
  • 2 c. sugar
  • 1 t. baking soda
  • ½ t. baking powder
  • 1 c. butter
  • ¼ c. cocoa
  • 1 c. water
  • ½ c. buttermilk
  • 2 eggs
  • 1 t. vanilla
  • Icing:
  • ⅔ c. creamy peanut butter( I used Jif. )
  • ½ c. butter
  • ¼ c. cocoa
  • ⅔ c. buttermilk, divided
  • 1-16 oz. pkg. confectioners sugar
  • 1 t. vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the dry ingredients.
  3. Melt the butter( 2 sticks) over medium-low heat.
  4. Whisk in the cocoa, water and buttermilk.
  5. Beat the 2 eggs in a glass measuring cup.
  6. As it simmers, pour about ¼ of a cup of the warming mixture into the eggs. (Temper.)
  7. Whisk it to the simmering mixture and bring to a boil over medium heat, stirring constantly.
  8. Remove pan from heat and stir in the vanilla and flour mixture; whisk until smooth.
  9. Pour into a prepared 13 x 9 x 2 pan, a jellyroll pan, or cupcake pan ( ⅓ c, batter per cupcake liner).
  10. Bake jelly roll pan for about 20 minutes.
  11. Bake cake pan for about 25 minutes.
  12. Bake cupcakes for about 15-18 minutes.
  13. For the icing, place butter, cocoa, peanut butter and ⅓ cup of the buttermilk in a medium saucepan.
  14. Whisk to blend all ingredients as the butter melts. When smooth in appearance, remove from heat.
  15. Slowly add confectioners sugar into mixture until no sight of sugar remains.
  16. Stir in vanilla and additional ⅓ cup of buttermilk; stir until smooth.
  17. Spread over cake(s) . For cupcakes, you will need about a tablespoon of icing for each cupcake.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chocolate-peanut-butter-texas-sheet-cake/