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–+ servings

Chocolate Peanut Butter Texas Sheet Cake

kelsey
This Texas Sheet Cake has fudge-y chocolate and peanut butter frosting swirled on top making it irresistible!!!
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Servings 24

Ingredients
  

Cake

  • 2 c sugar
  • 2 c flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 c butter
  • 3 tablespoon cocoa powder
  • 1 c water
  • 2 eggs
  • ½ c buttermilk*
  • 1 teaspoon vanilla

Chocolate Frosting

  • 4 tablespoon butter
  • ¼ c milk
  • 3 tablespoon cocoa powder
  • 2 c powdered sugar
  • 1 teaspoon vanilla

Peanut Butter Frosting

  • 1 c creamy peanut butter
  • ½ c powdered sugar
  • 6 tablespoon milk
  • ½ c Reese's pieces chopped

Instructions
 

Make the cake:

  • Preheat oven to 350°F.
  • Add the sugar, flour, salt and baking soda to a large mixing bowl.
  • In a saucepan, melt the butter, then add the cocoa and water. Bring to a boil, stirring frequently.
  • Pour the chocolate mixture over the dry ingredients and stir to combine.
  • Add the eggs, buttermilk and vanilla; mix until fully combined.
  • Pour into a greased jellyroll pan.**
  • Bake for 25 minutes. While the cake is in the oven, prepare the two frostings.

Make the chocolate frosting:

  • Combine the butter, milk and cocoa powder in a small saucepan. Bring to a boil, stirring constantly. Remove from heat and whisk in the powdered sugar and vanilla. Whisk until smooth.

Make the peanut butter frosting:

  • In a medium bowl, combine the peanut butter and powdered sugar as much as you can. Add milk slowly (tablespoon by tablespoon) until smooth and creamy.

Top the cake!!

  • Pour the chocolate frosting over the hot cake. Add large drops of the peanut butter frosting on top. Using the back of a spoon, swirl the two frostings together.
  • Sprinkle the Reese's Pieces on top and enjoy!!

Notes

*If you don't have buttermilk, add 1 tablespoon vinegar to a liquid measuring cup.  Add milk until it reaches the one cup mark.  Use this as your buttermilk!
**A jellyroll pan is 10.5 x 15.5 inches and will bake for about 25 minutes.  If you do not have a jellyroll pan, you can use a sheet pan (13 x 18 inches) and bake for approximately 20-22 minutes.
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