For some reason peanut butter sounds “Fall” to me?  Add chocolate and now you’re really talking!  This version of the classic Texas Sheet Cake is so so good.  I’ve made it numerous times and it turns out the same each time – so basically fool proof!  And – – – your guests will adore you!

3 cups flour
3 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
3 large eggs
3/4 cup sour cream
2 tsp vanilla extract
1 1/2 cups (3 sticks) butter
3/4 cup cocoa powder

1 1/2 cups hot water

1/2 cup (1 stick) butter
1/2 cup smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1/2 cup chopped roasted peanuts for topping, optional
Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
For the cake:
In 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.
In a saucepan over medium-high heat, melt the butter.
Then stir in the cocoa powder, and then 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. Pour the batter into the prepared pan.
Bake for 25 minutes, or until a tester inserted into the center comes out clean. Frost the cake while warm. Cool completely.
For the frosting:
In a large heavy-bottomed saucepan over medium heat, melt 1 stick of butter.
Add the 1/2 cup peanut butter, and mix until smooth.
Remove from the heat. In a separate large bowl, whisk together the milk (start with 1/4 cup, and only add more later if the consistency is too thick), and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
***Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.

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