Our family should buy stock in our favorite peanut butter company, because it’s ridiculous how much we go through. You know those giant containers you can buy at warehouse stores? We can go through one of those in a week! Needless to say, any kind of peanut butter recipe is super popular at our house, and this Peanut Butter Chocolate Chip Sheet Cake is a sure winner.
It started out as a Peanut Butter Sheet Cake, and I decided to throw some chocolate chips in there, because really, is there a better combination than chocolate & peanut butter? The only thing I would differently next time is add even more of them!
This recipe fills a cookie sheet, so it’s perfect for serving to a large group–football games, parties, and more! Or, if you’re like our family, you don’t need a party to be able to finish it all. :)
Best of all, it’s super easy to make, and will make your house smell amazing!
- Combine the flour, sugar, salt, and baking soda in a large mixing bowl, and set aside. In a large saucepan, bring the peanut butter, water, and butter to a rapid boil. Pour it over the flour mixture, and mix well. Add the eggs and buttermilk. (If you don't have buttermilk, you can substitute sour milk: add 1 T. vinegar to the 1/2 c. milk) Pour into a greased sheet cake pan. Sprinkle the chocolate chips over the batter evenly. Bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean.
- To make the frosting, bring the butter, peanut butter, and milk to a boil. Add the vanilla and powdered sugar, and mix well. I like to use a whisk to make sure all the little lumps of sugar get mixed in!
- Cool the cake slightly, then frost while cake is warm.
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