Chocolate Peanut Butter Texas Sheet Cake
When it comes to chocolate peanut butter cake, it doesn't get any better than this Texas Chocolate Peanut Butter Cake. A delicious sheet cake, this is a very moist chocolate cake that is topped with a peanut butter frosting layer. Then the whole thing is topped with a chocolate glaze frosting. When it comes to the most amazing chocolate peanut butter cake, there is nothing better than this Texas Chocolate Peanut Butter Cake.
- 1 C 2 sticks unsalted butter, melted then cooled for 5 minutes
- 1 C whole milk
- 1/2 C sour cream
- 2 C granulated sugar
- 2 large eggs
- 2 TSP vanilla extract
- 1 1/2 C all purpose flour
- 1/2 C cocoa powder
- 1 TSP baking soda
- 1/2 TSP salt
Peanut Butter Layer:
- 3/4 C creamy peanut butter
- 6 TBSP unsalted butter softened
- 1 TSP vanilla extract
- 1/4 TSP salt
- 1 C powdered sugar
- 2 TBSP regular milk
- 3/4 C 1 1/2 sticks unsalted butter, melted
- 1/3 C milk
- 1/3 C light corn syrup
- 1 TBSP vanilla extract
- 6 oz dark chocolate chopped
- 3 C confectioners’ sugar sifted
Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
In a large bowl, whisk together melted butter, milk, sour cream and sugar.
Whisk in egg and vanilla extract, then whisk in flour, cocoa powder, baking soda and salt.
Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes then start on peanut butter layer.
Peanut Butter Layer:
Cream peanut butter and regular in a stand mixer then add in vanilla and salt.
Gradually add powdered sugar, one half cup at a time, beating well on medium speed and scrape sides and bottom of bowl as needed.
When all sugar has been mixed in, icing will appear dry. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.
Spread one thick and even layer on the top of the cake. Then prepare the chocolate glaze.
Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted.
Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit.
Then slowly pour on top and push towards the edges. Let chocolate frosting harden – about 30 minutes.
Calories: 662kcal | Carbohydrates: 80g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 70mg | Sodium: 266mg | Potassium: 263mg | Fiber: 3g | Sugar: 65g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg