Chocolate Peanut Butter Cup Sheet Cake - cooking recipe

Ingredients

2 cups flour
2 cups sugar
4 tablespoons cocoa
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1 cup margarine
2 eggs, beaten
1/2 cup buttermilk or 1/2 cup sour milk
1 teaspoon vanilla
FROSTING
1/2 cup peanut butter (creamy)
1 (16 ounce) can store-bought milk chocolate frosting

Preparation

Mix together all the dry cake ingredients in a large bowl.
Bring to a boil the water and margarine.
Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
Mix well.
Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
Bake cake at 350\u00b0F for 25 minutes.
Frosting: You MUST FROST this cake while still hot/warm from the oven.
Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
Spread on top of still warm cake.
Let cake cool to room temperature and serve.
YUM!