Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
4.50
from
2
votes
Chocolate Peanut Butter Cup Sheet Cake
Servings
24
servings
Calories
325
kcal
Author
Liz Call
Ingredients
Cake
4
tbsp
cocoa powder
1
cup
water
1 ½
sticks margarine
2
cups
granulated sugar
2
cups
flour
½
tsp.
salt
1
tsp.
soda
2
eggs
½
cup
buttermilk
Frosting
½
cup
butter room temperature
1
cup
peanut butter
⅓
cup
milk
1
tsp.
vanilla
1
pound
box powdered sugar
8
peanut butter cups
¼
cup
mini chocolate chips
Instructions
Cake
In a large saucepan on medium high heat, melt together 4 TBL Cocoa, 1 cup water, and 1 1/2 sticks margarine.
Turn off heat and let cool.
In a medium bowl mix together 2 cups sugar, 2 cups flour, 1/2 tsp. salt and 1 tsp. soda.
In a small bowl mix together 2 eggs and 1/2 cup buttermilk.
To your cooled cocoa and butter mixture, whisk in 1/3 flour mixture.
Once combined, add 1/2 egg and buttermilk mixture and whisk together.
Continue adding dry and wet ingredients, ending with dry ingredients.
Pour into a greased jelly roll pan and bake at 350 degrees for 20 - 22 mins.
Let cool.
For Frosting
In a mixer, cream together butter and peanut butter until combined and smooth.
Add milk and vanilla.
Slowly add powdered sugar until all combined.
Spread gently over cake.
Chop peanut butter cups and sprinkle on top of cake.
Add mini chocolate chips on top for more chocolate!
Nutrition
Calories:
325
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
25
mg
|
Sodium:
158
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
40
g
|
Vitamin A:
160
IU
|
Calcium:
27
mg
|
Iron:
1
mg