Peanut Butter Sheet Cake With Chocolate Frosting Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

1 1/3

cups water

1/3

cup peanut butter

1/3

cup vegetable oil

3

eggs

1

teaspoon vanilla

1/2

cup butter

1/4

cup unsweetened baking cocoa

1/4

cup milk

1

teaspoon vanilla

3 3/4

cups powdered sugar

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.

Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.

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