Peanut Butter Sheet Cake With Chocolate Frosting Recipes

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PEANUT BUTTER CAKE WITH CHOCOLATE ICING



Peanut Butter Cake with Chocolate Icing image

I've been wanting to take the chocolate sheet cake recipe I've made for my entire married life-the same sheet cake recipe my mother-in-law handed me w

Categories     dessert     main dish

Time 40m

Yield 24 servings

Number Of Ingredients 18

FOR THE CAKE:
2 c. Flour
2 c. Sugar
1/4 tsp. Salt
1/2 c. creamy peanut butter
2 sticks Butter
1 c. Boiling Water
1/2 c. Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FOR FROSTING:
1/2 c. Finely Chopped Pecans
1 3/4 stick Butter
4 tbsp. (heaping) Cocoa
6 tbsp. Milk
1 tsp. Vanilla
1 lb. (minus 1/2 Cup) Powdered Sugar

Steps:

  • 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.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING



Chocolate Sheet Cake with Peanut Butter Frosting image

Provided by Kelsey Nixon

Time 2h5m

Yield 24 servings

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar (confectioners' sugar)
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the frosting:
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
  • Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
  • Sheet Cake Variations:
  • Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
  • Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
  • Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
  • Sheet Cake Variations, follows.

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

I love peanut butter and chocolate, so I combined recipes to blend the two. This chocolate peanut butter cake is heavenly served plain or topped with ice cream. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

Nutrition Facts : Calories 482 calories, Fat 20g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 337mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE-PEANUT BUTTER SHEET CAKE



Chocolate-Peanut Butter Sheet Cake image

This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all- purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 stick unsalted butter, softened
1 cup smooth peanut butter (not natural), such as Jif
1 1/2 cups confectioners' sugar
1/4 cup sour cream, room temperature
1/3 cup chopped salted roasted peanuts

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

PEANUT BUTTER SHEET CAKE WITH CHOCOLATE FROSTING



Peanut Butter Sheet Cake with Chocolate Frosting image

The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker™ Super Moist™ yellow cake made with peanut butter and topped with chocolate frosting.

Provided by By Bree Hester

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/3 cups water
1/3 cup peanut butter
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup butter
1/4 cup unsweetened baking cocoa
1/4 cup milk
1 teaspoon vanilla
3 3/4 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
  • Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

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