Peanut Butter Glazed Chocolate Sheet Cake

    40 minutes

    This is a yellow cake but with a peanut butter and chocolate coating. A beautiful mix, rich and moist.

    22 people made this

    Serves: 48 

    • 1 cup (250ml) milk
    • 2 tablespoons butter, melted
    • 4 eggs
    • 1 teaspoon vanilla essence
    • salt to taste
    • 2 cups (440g) white sugar
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 500g milk chocolate
    • 2 cups (500g) creamy peanut butter

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm Swiss roll pan.
    2. In a large bowl, mix together eggs, vanilla, salt, sugar, flour and baking powder. Blend in melted butter or margarine and milk.
    3. Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
    4. Melt chocolate and spread on cooled cake.

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    Reviews in English (22)


    i use this recipe at home except i only use 1 3/4 cup sugar, 1 cup pb, and melted hershey bars (about 1 lb) i also melt the pb because if you put it on and try to spread it on the hot cake sometimes it will tear the cake. 30 seconds in the microwave and a stir and it goes on fast and easy. you will NOT be disappointed with these--better than the tastycake brand!  -  09 Jul 2007  (Review from Allrecipes USA and Canada)


    This recipe not only is very easy to prepare, it makes a moist, delicious cake that chocolate/peanutbutter lovers are sure to enjoy.  -  27 May 2000  (Review from Allrecipes USA and Canada)


    This is an absolute hit everywhere I take it!! It is enjoyed by both adults and children. It is the homemade version of Peanutbutter Tastycake (even better). And it's a large tray so there is plenty to go around.  -  25 Nov 2010  (Review from Allrecipes USA and Canada)