Chocolate Sheet Cake with Honey-Roasted Peanut Butter Frosting

thekitchn.com

tinathorn

subheading: For the cake:

Cooking spray or butter

¾ cup unsweetened natural cocoa powder

1 cup boiling water

2 cups granulated sugar

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon fine salt

2 large eggs, at room temperature

1 cup whole or 2% milk

½ cup vegetable oil

2 teaspoons vanilla extract

subheading: For the frosting:

1 (15-ounce) jar smooth Skippy or Jif honey peanut butter (about 1 ½ cups), at room temperature

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

⅓ to ⅔ cup powdered sugar

½ cup honey-roasted peanuts, coarsely chopped (optional)

Directions at thekitchn.com

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