Best Chocolate Sheet Cake Icing Recipes

Chocolate Sheet Cake with Peanut Butter Icing image

Provided by Deborah Harroun

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup butter
1/2 cup creamy peanut butter
1/3 cup milk
1 teaspoon vanilla
4 cups powdered sugar
3/4 cup salted peanuts

Steps:

Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

Chocolate Sheet Cake & Icing image

Provided by Darlene Summers

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

Steps:

For cake, sift together flour and sugar; set aside.
In saucepan, mix oleo, cocoa and water; bring to a boil.
Pour over flour and sugar mixture; blend.
Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
Frost while hot!
For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
Remove from heat and add powdered sugar; stir until blended.
If needed, gradually add more milk a few drops at a time as needed for consistency.
Add vanilla and nuts.
Beat well and spread on hot cake.