Chocolate Sheet Cake with Peanut Butter Icing

Name: Chocolate Sheet Cake with Peanut Butter Icing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters butter; 118 milliliters creamy peanut butter; 3 eggs; 1 box Betty chocolate fudge cake mix; 79 milliliters milk; 946 milliliters powdered sugar; 177 milliliters salted peanuts; 237 milliliters sour cream; 1 teaspoon vanilla; 118 milliliters vegetable oil; 237 milliliters water

If $1.05 per serving falls in your budget, Chocolate Sheet Cake with Peanut Butter Icing might be a great vegetarian recipe to try. This recipe makes 12 servings with 612 calories, 9g of protein, and 32g of fat each. Head to the store and pick up water, powdered sugar, peanuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat oven to 350F. Spray bottom only of 15x10x1-inch pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Frying Pan

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Equipment you will use

Hand Mixer

Bowl

Pour batter into pan.

Equipment you will use

Frying Pan

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.

Equipment you will use

Wire Rack

Toothpicks

Oven

In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted.

Ingredients you will need

Peanut Butter

Butter

Milk

Equipment you will use

Sauce Pan

Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake.

Ingredients you will need

Powdered Sugar