Chocolate Sheet Cake with Peanut Butter Frosting

• 3 cups flourflour
• 3 cups sugarsugar
• 1 1/2 teaspoons baking sodabaking-soda
• 1/4 teaspoon saltsalt
• 3 large eggsegg
• 3/4 cup sour creamsour-cream
• 2 teaspoons pure vanilla extractvanilla
• 1 1/2 cups (3 sticks) butterbutter
• 3/4 cup cocoa powder
• 1 1/2 cups hot waterwater
• 1/2 cup (1 stick) butterbutter
• 1/2 cup smooth peanut butterbutter
• 4 cups powdered sugar (confectioners' sugar)
• 1/3 cup milkmilk
• 1 teaspoon vanilla extractvanilla-extract
• 1/2 cup chopped walnuts, optionalwalnut

1. 01Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
2. 02In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
3. 03In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
4. 04Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
5. 05For the frosting:
6. 06In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
7. 07

Calories

448 kcal

Protein

5 g

Fat

22 g

Saturated fat

11 g

Carbs

61 g

Fiber

2 g

Sugar

46 g

Sodium

121 mg

Cholesterol

69 mg

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