Ingredients for Chocolate Peanut Butter Cup Sheet Cake
- Flour
- 1 ½ cups granulated sugar
- Cocoa
- Cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- ½ cup margarine
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 1 (16 ounce) can milk chocolate frosting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Peanut Butter Cup Sheet Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Peanut Butter Cup Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt.
- In a separate saucepan, bring to a boil: 1 cup water and ½ cup margarine.
- Pour the boiling water and margarine mixture over the dry ingredients. Add 2 large eggs, ½ cup buttermilk, and 1 teaspoon vanilla extract. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, prepare the frosting: In a medium bowl, combine ½ cup creamy peanut butter and 1 (16 ounce) can of milk chocolate frosting. Mix until smooth and well combined.
- Spread the peanut butter frosting evenly over the warm cake.
- Let the cake cool completely before cutting and serving. Enjoy!
- Store leftover cake in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
260 g
Sugar
2724g
Fat
370g
Carbs
308g
