🍫 Chocolate Peanut Butter Texas Sheet Cake
🔸 Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
½ cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Frosting:
½ cup unsalted butter
¼ cup unsweetened cocoa powder
6 tbsp milk
½ cup creamy peanut butter
1 tsp vanilla extract
3–3½ cups powdered sugar (to desired consistency)
Optional: Chopped roasted peanuts for topping
🔸 Instructions
🔹 Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 15x10-inch jelly roll pan (or a rimmed baking sheet).
In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, combine butter, water, and cocoa powder. Bring to a gentle boil, stirring constantly.
Remove from heat and stir in peanut butter until melted and smooth.
Add the warm mixture into the dry ingredients. Mix until just combined.
In a small bowl, whisk buttermilk, eggs, and vanilla. Stir into the batter.
Pour batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until a toothpick comes out clean.
🔹 Make the Frosting:
In a saucepan, melt butter over medium heat.
Stir in cocoa powder, milk, and peanut butter. Bring to a low boil, then remove from heat.
Mix in vanilla and gradually whisk in powdered sugar until smooth and pourable.
Pour frosting over the warm cake, spreading quickly before it sets.
Optional: Sprinkle chopped peanuts on top.
🔸 Let it Cool:
Allow cake to cool slightly before slicing. The frosting sets into a fudgy, rich layer that melts in your mouth!
💡 Tips:
For extra peanut butter flavor, swirl a few dollops of peanut butter into the frosting before it sets.
Store covered at room temperature for 3 days or refrigerate for up to 5 days.