Almost everyone’s had Texas Sheet Cake before, right? I first tried Chocolate Buttermilk Sheet Cake when I was a kid and fell in love with the fudgy texture covered with melty frosting.
Ingredients:
1 box yellow cake mix
4 eggs
1/2 c softened butter
1 c water
1/2 c creamy peanut butter
FROSTING
3 c confectioners’ sugar
1/2 c creamy peanut butter
1/2 c softened butter
2+ tbsp milk
1 tsp pure vanilla extract
Directions:
Preheat oven to 325°F. Lightly grease 9 X 13 baking pan and set aside.
Using an electric mixer, cream the butter and peanut butter until well incorporated. Add eggs, cake mix, and water and beat on medium for two minutes. Pour into greased baking dish and bake for 40 minutes or until toothpick comes out clean. Cool completely before frosting.
Frosting: Cream the butter and peanut butter until well incorporated. Add confectioners’ sugar, extract, salt, and 2 tablespoons of milk and continue to mix until the frosting is nice and fluffy. You may need an additional tablespoon (or more) of milk if the frosting is too thick.