Buckeye Chocolate Peanut Butter Sheet Cake
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!
Servings 32
Calories 350kcal
Ingredients
Cake
- 2 cup all purpose flour
- 2 cup white sugar
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/3 cup baking cocoa (cocoa powder)
- 2 eggs
- 1/2 cup milk
- 1 Tbsp. vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Peanut Butter Frosting
- 1 cup butter softened
- 3 cup powdered sugar sifted
- 1 cup peanut butter creamy
- 2 teaspoon vanilla
- 2 Tbsp. milk
Toppings
- 2 cup chocolate peanut butter candies
Instructions
Cake Instructions
- 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.
Frosting Instructions
- Cream butter and peanut butter in a large bowl. Add sugar, vanilla and milk. Beat on high until fluffy.
- Spread over cooled cake.
Notes
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.
Nutrition
Calories: 350kcal