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Chocolate and Peanut Butter Texas Sheet Cake

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This Chocolate and Peanut Butter Texas Sheet Cake features a moist chocolate base layered with creamy peanut butter frosting and topped with a rich chocolate glaze. It is a decadent, crowd-pleasing dessert perfect for gatherings.

Ingredients

1 cup unsalted butter, melted and cooled

1 cup whole milk

1/2 cup sour cream

2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup creamy peanut butter

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup powdered sugar

2 tablespoons milk

3/4 cup unsalted butter, melted

1/3 cup milk

1/3 cup light corn syrup

1 tablespoon vanilla extract

6 oz dark chocolate, chopped

3 cups powdered sugar, sifted

Instructions

  1. Preheat the oven to 350°F and grease a 13 x 18 inch jelly roll pan.
  2. In a large bowl, whisk together melted butter, milk, sour cream, and sugar until smooth.
  3. Add eggs and vanilla extract, whisking until combined.
  4. Stir in flour, cocoa powder, baking soda, and salt until a smooth batter forms.
  5. Pour batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool for about 10 minutes.
  7. In a mixing bowl, beat together peanut butter and softened butter until creamy.
  8. Add vanilla extract and salt, then gradually mix in powdered sugar.
  9. Add milk a little at a time until the mixture is light and spreadable.
  10. Spread the peanut butter layer evenly over the slightly cooled cake.
  11. In a saucepan, combine melted butter, milk, corn syrup, and vanilla over medium heat until smooth.
  12. Reduce heat to low, add chopped chocolate, and whisk until melted.
  13. Remove from heat and whisk in powdered sugar until smooth, then let thicken slightly.
  14. Pour the chocolate frosting over the peanut butter layer and spread evenly.
  15. Let the frosting set for about 30 minutes before slicing and serving.

Notes

Use semi-sweet chocolate instead of dark for a sweeter frosting.

Add chopped peanuts on top for extra crunch.

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Let chilled slices sit at room temperature before serving for best texture.

Freeze slices for up to 2 months and thaw before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-and-peanut-butter-texas-sheet-cake/