Chocolate Sheet Cake with Creamy Peanut Butter Frosting

• Refrigerated

  • 2 Eggland's best eggs, large

• Condiments

  • 1 1/2 cups Peanut butter, creamy

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1/2 cup Cocoa powder, unsweetened natural
  • 3 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 3 tsp Vanilla

• Dairy

  • 1 2 cup (120ml buttermilk, at room temperature1
  • 1 1/2 cup Butter, unsalted
  • 1/2 cup Heavy cream

• Liquids

  • 1 cup Water

• Other

  • 12 X17 half sheet pan (i own and love this one

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 cup (230g) unsalted butter
• 1 cup (240ml) water
• 1/2 cup (42g) unsweetened natural cocoa powder (not dutch-process)
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large Egglands Best eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature1
• 1 and 1/2 cups (405g) creamy peanut butter (do not use natural style)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners sugar
• 1/2 cup (120ml) heavy cream, half-and-half, or whole milk2
• 1 teaspoon vanilla extract
• pinch salt
• toppings: ½ cup (135g) melted creamy peanut butter for drizzling, 1 cup chopped peanut butter cups, handful of mini chocolate chips or peanut butter chips, and/or chocolate sprinkles3
• 12x17 half sheet pan (I own and love this one)

Directions

• Preheat oven to 350°F (177°C). Generously grease a 12x17 inch half sheet/jelly roll pan. Set aside. Heat the butter, water, and cocoa powder together in a large saucepan over medium heat. Whisk constantly until the butter has melted and everything is smooth and combined. Set aside. In a large bowl, whisk the flour, baking soda, and salt together. Pour the warm chocolate/butter mixture on top, then slowly whisk together until combined. It will be very thick. Whisk the eggs, granulated sugar, and brown sugar together in a medium bowl. The mixture will be thick. Whisk in the vanilla until combined, then pour into the chocolate batter and whisk until combined. Finally, whisk in the buttermilk. Pour the chocolate batter into the sheet pan. Bake for 15-20 minutes. (Mine takes exactly 17 minutes.) Use a toothpick to test for doneness: stick it into the cake. If the toothpick comes out clean, the cake is done. If not, continue baking. Remove cake from the oven and set the pan on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up, if you have room for the large pan! Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat softened butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy. Add the confectioners sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute until combined and frosting is fluffy. Taste; add more salt if needed. To thicken, add more confectioners sugar and to thin, add more cream. Spread frosting all over cooled cake, then top with toppings. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days. Its so good cold! Make ahead tip: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time-- cover tightly and keep in the refrigerator. Bring frosting to room temperature before spreading. Frosted cake can be frozen up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.