Name: Peanut Butter Cup Bliss Sheet Cake
Prep time: 30 min
Total time: 50 min
Yield: 25
Ingredients: 1 c. butter; 1 c. water; 1/2 c. unsweetened cocoa powder; 2 c. all-purpose flour; 1 tsp. baking soda; 1/4 tsp. kosher salt; 2 large eggs, at room temperature; 1 c. sugar; 1/2 c. packed light brown sugar; 2 tsp. pure vanilla extract; 1/2 c. buttermilk, at room temperature; 1/2 c. butter, at room temperature; 1 1/2 c. creamy peanut butter (not natural-style); 3 c. powdered sugar; 1/2 c. heavy cream; 1 tsp. pure vanilla extract; pinch of salt; Melted creamy peanut butter, for drizzling; Chopped peanut butter cups, for topping; Mini chocolate chips, for topping

Step 1Make cake: Preheat oven to 350°. Generously grease a 12"-x-17" half sheet/jelly roll pan and set aside.

Step 2In a large saucepan over medium heat, heat butter, water, and cocoa powder. Whisk constantly until butter has melted and everything is smooth and combined, then set aside. In a large bowl, whisk together flour, baking soda, and salt. Pour warm chocolate-butter mixture on top, then slowly whisk together until combined.

Step 3Whisk eggs and sugars together in a medium bowl. (The mixture will be thick.) Whisk in vanilla until combined, then pour into chocolate batter and whisk until combined. Finally, whisk in buttermilk, then pour chocolate batter into prepared sheet pan.

Step 4Bake 18 to 20 minutes, or until a toothpick stuck into the cake comes out clean. Remove cake from oven and set pan on a wire rack. Let cake cool completely in pan before frosting. (The refrigerator helps speed things up, if you have room for the large pan.)

Step 5Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat butter and peanut butter together on medium-high speed for 2 minutes until completely smooth and creamy. Add powdered sugar, cream, vanilla, and salt. Beat on low speed about 20 seconds, then gradually increase to high speed. Beat on high 1 minute until combined and fluffy. Taste; add more salt if needed. (To thicken, add more powdered sugar; to thin, add more cream.)

Step 6Spread frosting over cooled cake, then drizzle with melted peanut butter and top with peanut butter cups and mini chocolate chips. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Peanut Butter Cup Bliss Sheet Cake

Ingredients

For the Cake:

For the Frosting:

Directions

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