Chocolate & Peanut Butter Sheet Cake

I mean duh! Is there even a better combo out there than chocolate and peanut butter? I will wait…. In the confinement of social isolation right now I have been trying to find things I love doing but never took the time to do. Reading, baking, family games, and puzzles. Funny how once everything is erased from your social calendar, you find time for the simpler things in life.

This recipe is really easy to make so involve your kiddos! They can even taste the batter safely as there are no eggs 😉

I also cut this recipe in half because Lord knows I do not need any more sweets laying around then I already have. It was actually the perfect amount and I used a cake pan instead of a jelly roll. If you make the whole recipe, use a jelly roll pan.

Tag me in your photos if you make any of my recipes! I love to see them! @ladyandredstyle

Chocolate Cake:

1 cup butter

1 cup water

1/4 cup cocoa powder

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

Peanut Butter Icing:

3 cups powdered sugar

1/3 cup + 2 Tbsp milk

6 Tbsp butter- melted

1 tsp vanilla

3/4 cup peanut butter

For The Sheet Cake:

1.) Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a saucepan, then bring to boil. Remove from heat and set aside to slightly cool. Could microwave too.

2.) Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture and whisk until smooth. Add sour cream stirring until smooth.

3.) Pour cake batter into a non-stick sprayed jelly roll pan, spread evenly. Bake for 15-18 minutes until toothpick comes out clean.

For The Icing:

1.) Whisk together powdered sugar, milk, melted butter, and vanilla in a bowl. Add the peanut butter and microwave for 30 seconds. Whisk to combine until smooth.

Frost & Serve!

**I pour the frosting over the cake while warm because I like it to melt into the cake. I also like to microwave leftover cake for 10-15 seconds and eat with coffee!