Chocolate Peanut Butter Pie Sheet Cake
User Reviews
5
Chocolate Peanut Butter Pie Sheet Cake
Description
This recipe begins with a baked chocolate sheet cake formed in a half-sheet pan, providing a tender chocolate base. The peanut butter pie filling is made by whipping cream cheese and peanut butter with powdered sugar, then folding in sweetened condensed milk and whipped cream. This filling sits atop the cooled cake, adding a creamy, slightly tangy peanut butter layer with a light texture from the whipped cream.
The dessert is finished with a whipped cream topping sweetened with powdered sugar and vanilla, offering a light, airy contrast to the dense filling. Optional garnishes of chocolate syrup and chopped peanuts enhance texture and deepen flavors. The cake is chilled to set the filling before cutting into squares, making it suitable for gatherings or casual desserts.
This composite dessert combines the firm crumb of a chocolate cake with smooth, rich peanut butter cream and light whipped topping. It is best served chilled, cut into portions. The layered construction allows for advance preparation and assembly.
Ingredients
- 1 chocolate cake mix or homemade chocolate cake of your choice, boxed
For the Peanut Butter Pie Filling
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 14 oz sweetened condensed milk 1 can
- 1 tsp vanilla extract
- 1 tsp lemon juice freshly squeezed
Toppings
- 2 cups Whipped Cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- chocolate syrup optional garnish
- peanut optional garnish, chopped
Instructions
- Make chocolate cake batter according to directions with water, oil and eggs. Spread into greased half sheet pan.
- Bake at 350° F for 12-15 minutes or until toothpick comes out with a few moist crumbs when inserted. Cool to room temperature.
- Whip heavy cream until fluffy. Set aside. Beat the cream cheese until fluffy. Add in the peanut butter, and then slowly add in the powdered sugar until combined.
- Mix in sweetened condensed milk, vanilla, and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Spread over cooled cake. Place in refrigerator.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Spread overtop peanut butter pie filling.
- Top with chocolate syrup and chopped peanuts. Refrigerate 1-2 hours or until filling is set. Cut into squares and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 1g | 2% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 39mg | 13% |
| Sodium | 258mg | 11% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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