REESE’S PEANUT BUTTER SHEET CAKE
Chocolate sheet cake is topped with peanut butter-infused vanilla frosting, then studded with a generous layer of two kinds of Reese’s candy. It’s a peanut butter and chocolate lover’s dream come true.
1 box devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container vanilla frosting
1/3 cup creamy peanut butter
1 cup Reese’s minis unwrapped Peanut Butter Cups, halved
1/3 cup Reese’s Pieces candy
1. Heat oven to 350 degrees. Spray bottom of 15-by-10-by-1-inch (jelly-roll) pan with cooking spray.
2. In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix vanilla frosting and peanut butter until mixed well. Drop frosting by spoonfuls evenly over cooled cake; carefully spread, and top with Toppings. To serve, cut into 6 rows by 4 rows.
Tips: For best success with this recipe, be sure to use a jellyroll pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
The unwrapped minis are perfect for topping the cake, but if you can’t find them, the wrapped miniature peanut butter cups will also work. Just be sure to cut them in half before topping.