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Peanut Butter Chocolate Texas Sheetcake is an awesome dessert. The 2 kinds of sheet cakes are combined and topped with 2 kinds of frosting.
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5 from 1 vote

PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE

This Peanut Butter Chocolate Texas Sheet cake is the best of both desserts. Make a half recipe for each of the cakes, top with a full recipe of the chocolate icing and a half recipe of the peanut butter icing.
Course Cakes/Cupcakes, Desserts
Cuisine American
Keyword Peanut Butter Chocolate Texas Sheet Cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 36
Calories 350kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • The recipe calls for nuts in the frosting, but it is still delicious if you have to leave them out.
  • Do not overmix the batter for these cakes.
  • Make sure to have all of your ingredients assembled and ready to go as the steps for the cake, and the frosting, goes fast.
  • The frosting goes on the cake while it is still warm These frosting recipes set up a little quickly, so work fast getting them on the cake.