Vintage Peanut Butter Cake & Chocolate Frosting

Enjoy a fluffy, moist old fashioned slab cake ready in only 30 minutes. My quick, easy peanut butter cake with a gooey chocolate frosting is just the recipe you're looking for. Everything comes together in a saucepan, even the frosting, which is smothered on the freshly-baked sheet cake to make a crackly, warm chocolate glaze on top. Grab a fork and dig in!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350ºF. Grease a 10X15" jelly roll pan. (For 9X13" pan see recipe notes.)

Step 2

In a large saucepan melt butter over medium heat. Add water and peanut butter and bring to a boil. Remove from heat and stir in sugar. To the saucepan add flour, baking soda, and salt. Stir until well blended.

Step 3

In a small bowl or large liquid measuring cup, whisk together eggs, milk, and vanilla extract. Add liquids to saucepan and stir until very well combined and smooth. Pour into prepared pan and bake 23-25 minutes, rotating pan once during baking. Cake is done when a toothpick inserted in middle comes clean. (For 9X13" pan see recipe notes). During the last few minutes of baking, make the chocolate frosting.

Step 4

In a medium saucepan add butter and cocoa powder. Stir together over medium heat until butter melts and mixture is very smooth.

Step 5

Remove from heat and stir in sour cream and vanilla extract. Gradually stir in powdered sugar until frosting is smooth and no lumps remain. Immediately pour on warm cake and spread evenly. Immediately sprinkle on optional chopped peanuts. Eat warm to experience cake heaven.

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