Sharing this Peanut Butter Chocolate Texas Sheet Cake recipe today.
My favorite cake is Texas sheet cake and I make it every time that I need a dessert to serve a lot of people. A few days ago, I was in the mood to make one, but I was also in the mood to make a peanut butter sheet cake. This crazy thought popped into my head that maybe I could make them both in one cake! That is how Peanut Butter Chocolate Texas Sheet Cake was created. It is so good!
I made a half recipe for each of the cakes when I created this recipe. Then, I made a full recipe of the chocolate icing and a half recipe of the peanut butter icing.
After the advice of my neighborhood taste testers, it was decided you have to make the full peanut butter icing recipe also. I totally agree.
Anyone that loves peanut butter and chocolate together
will beg you to make this again.
HOW TO MAKE PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE:
Start by making the chocolate cake recipe.
I used my 11×17 inch stoneware pan from Pampered Chef. It looks very used because it has been, for many years.
Prepare the recipe for the peanut butter sheet cake.
I just poured it over the chocolate layer. I was going to
swirl it through with a knife, but worried that it would all turn to chocolate.
Bake. My cake was done in 20 minutes.
Prepare chocolate icing and spread over the cake while still hot. Frost the entire cake.
Prepare the peanut butter icing after the chocolate icing
has started to cool and become hardened. Pour or spread
over the chocolate icing.
Allow cake to cool completely and cut into desired size squares.
Don’t be intimidated by the ingredient list.
Except for the peanut butter, it is the same ingredients
for both cakes and frostings.
HERE is the recipe for the TEXAS SHEET CAKE.
PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE
Ingredients
- CHOCOLATE CAKE:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 2 Tablespoons cocoa
- 1/2 cup water
- 1 cup sugar
- 1 cup flour
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- PEANUT BUTTER CAKE:
- 1/4 cup creamy peanut butter
- 1/4 cup vegetable oil
- 1/4 cup butter
- 1/2 cup water
- 1 cup sugar
- 1 cup flour
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- CHOCOLATE FROSTING:
- 1/2 cup butter
- 6 Tablespoons milk
- 4 Tablespoons cocoa
- 1 teaspoon vanilla
- 1 lb confectioner sugar
- PEANUT BUTTER FROSTING:
- 1/2 cup creamy peanut butter
- 1/3 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 lb confectioner sugar
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees F. Spray an 11 x 17 inch baking pan with no stick cooking spray.
- To prepare chocolate cake: Mix butter, oil, cocoa, and water together in a large saucepan. Bring to a boil. Remove from heat. Beat in the sugar and flour with an electric mixer. Whisk together the buttermilk, soda, egg, and vanilla. Beat into cake batter until well combined. Pour into baking pan.
- Prepare the peanut butter cake by placing peanut butter, oil, butter, and water into a large saucepan. Bring to a boil and then remove from the heat. Beat in sugar, flour, milk, egg, baking soda, and vanilla. Mix until well combined . Spoon or pour over the chocolate cake layer.
- Bake about 20 minutes, or until toothpick inserted into the center comes out clean.
- Prepare the chocolate frosting by placing the butter, milk, and cocoa into a medium size saucepan. Heat until it starts to boil, then remove from the heat. Beat in the confectioner sugar and vanilla with an electric mixer, until smooth. If frosting becomes too thick, add a few drops of milk at a time. Pour and spread the icing over cake while still warm.
- Allow icing to harden on the cake before preparing the peanut butter frosting.
- For the peanut butter frosting, Place the peanut butter, milk, and butter in a medium saucepan. Bring to a boil and then remove from heat. Beat in the confectioner sugar. Stir in the pecans. If frosting becomes too thick, may add small amount of milk. Pour and spread frosting over the chocolate frosting,
- Allow cake to cool completely and cut into desired size squares.
Notes
*This recipe was shared on link Weekend Potluck @
Sweet Little Bluebird
Oh my …… this cake looks amazing!!!! I just HAVE to try it!!!! Thanks for sharing this deliciousness, Pamela!!!!
Thank you Susan. You are so sweet.
Congrats on having this lovely recipe featured at Weekend Potluck. I am making this today! These are 2 favorites with my family..it never occurred to me to mix the 2. Brilliant!
Aww thank you so much. I hope your family/friends enjoy it. Please let me know if you have any suggestions or improvements. I never get offended..I love people’s ideas.
Oh my golly this sounds aahhhmazing! Can hardly wait to try it!
Thank you so much. I hope your family/friends love it like we do.
Could this be done in a 9 x 13 pan?
It would work, I think,but just be thicker. Someone else asked me this and they are going to let me know when they try it. I think any cookie sheet that has a 1 inch side would also work fine. Thank you.
How many cups of confectioners sugar, please?
Hi. In the recipe, I use 1 lb ( 3 1/2 cups)of confectioner sugar for each flavor of cake. The 2 lb bag is 7 cups total. The recipe has a total of 2 lbs (7cups)
Thank you for visiting my blog and checking out the recipe.
Just to be sure I understand. I should make 1/2 of each of the cake recipes as given here?
Hi. sorry if this was confusing. The way the recipe is written is the correct amounts for each cake. When I created the recipe I used half amounts of a texas sheet cake and a peanut butter cake. I see where that made it confusing. I’m sorry. Use the recipe as given. I need to go in and take out the sentences about making the half cake to clear it up. Thank you.
One question – you say to prepare 1/2 of each cake – is the ingredient list then 1/2 of each or do I have to cut it half?
Hi. sorry if this was confusing. The way the recipe is written is the correct amounts for each cake. When I created the recipe I used half amounts of a texas sheet cake and a peanut butter cake. I see where that made it confusing. I’m sorry. Use the recipe as given. I need to go in and take out the sentences about making the half cake to clear it up. Thank you.
Dumb question but is this plain flour? Please respond for i really want to try this recipe thank you
Not a dumb question at all! Yes it is just all purpose flour. Thank you for trying this.
Looks incredible and I know the grandchildren will love it. Mine is nowhere as pretty as yours though! Although the grandkids won’t care! Lol. A question though. When boiling do you bring it just to a boil or let it become a rolling boil? Also, I had trouble spreading the peanut butter frosting even though I let the chocolate set until firm, any hints to help do it better next time?
Thank you so much for making this, I hope the grandkids will like it! I bring mine to a boil, stirring it constantly, not really a rolling boil. When I was making this, I checked several other recipes out there and it seemed like everyone takes it off as soon as it comes to a boil. I’m sorry about the peanut butter icing. I don’t know what to say about it, mine worked good but that’s not always the case with icing. When I get some time this weekend, I’ll try to research it and see if I can come up with an answer. It sounds like you did it right.
It was a huge hit!!! My granddaughter told me to keep this recipe FOREVER! Thanks for sharing!
Thank you! Thank you! That made my day. I am always worried if something doesn’t turn out. This recipe is so rich but every place I take it, somehow it always disappears.
Sounds delicious. My grandson won’t eat nuts. Can I omit the pecans or will that affect the flavor.
Hi. Thank you for checking out the recipe. It will not affect the flavor to leave out the pecans. I think a lot of kids don’t like nuts like that. If he isn’t allergic to nuts from the peanut butter..yes..it will be fine to make it without the nuts. Thanks again.