Chocolate Sheet Cake with Peanut Butter Frosting

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"This is a delicious decadent rich chocolate sheet cake with peanut butter frosting that will easily feed a crowd."

Original recipe yields 24 servings


  • Serving Size: 1 (69.8 g)
  • Calories 205.2
  • Total Fat - 3.2 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 19.8 mg
  • Sodium - 102.5 mg
  • Total Carbohydrate - 41.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.6 g
  • Protein - 4 g
  • Calcium - 67.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

To make the sheet cake: Preheat oven to 350 degrees. Grease a 11 x 7 jelly roll pan sheet pan.

Step 2

In a large mixing bowl, whisk together sugar, flour, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.

Step 3

In a small sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and hot water. Turn up the heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix until smooth. Stir in the egg mixture and mix until ingredients are combined.

Step 4

Pour the batter into the prepared sheet pan and tap on the counter a few times to distribute the cake batter evenly. Bake the cake for 18 minutes, or until a toothpick comes out clean when inserted in the center.

Step 5

Meanwhile while the cake is baking, make the peanut butter frosting. In a bowl combine the sifted powdered sugar, milk or cream peanut butter, and vanilla extract. Beat until smooth. Frost the chocolate sheet cake as soon as you remove it from the oven (the peanut butter frosting will spread easily over the warm cake). Sprinkle chopped Reese's Peanut Butter Cups over the frosting, if desired.

Step 6

Allow the frosted cake cool to room temperature. Cut into squares and serve.

Tips & Variations

No special items needed.

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Very, very good! The cake got done before the icing did, so I put the icing in the microwave for a bit, then put it on the cake. It worked that way. Put the icing on right away or you will have to do the same thing. The reason for four stars is because I had no idea what size pan to use. I didn't know what an 11 x 17 jelly roll sheet pan was. It all worked out fine, though.

(30 Mar 2020)


I check all the recipes here everyday and when I saw this I knew that this would be the one I would make. I served this to a group of friends who went peanut butter nuts over it, I was lucky to get a piece, anyway thanks I'm be making it again

review by:
(28 Jul 2012)