A classic Texas sheet cake spread with whipped peanut butter frosting and topped with mini buckeye candies. Chocolate peanut butter sheet cake is dessert perfection!
Preheat oven to 350 degrees.
Mix flour, sugar, and salt in a large bowl. Set aside.
Heat butter, water, and cocoa powder in a sauce pan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
Pour batter into a greased 12" x 17" baking sheet.
Bake for 25 minutes. Let cool.
Cream butter and peanut butter in a large bowl. Add sugar, vanilla and milk. Beat on high until fluffy.
Spread over cooled cake.
Note: Mini Reese's cups, Reese's Pieces, a mixture of peanut butter chips and chocolate chips, or any other chocolate peanut butter combination would be delicious if you don't have mini Buckeye candies.