Check out what my pal Ree Drummond of The Pioneer woman had to say about this awesome peanut butter cake with chocolate icing:

“I’ve been wanting to take the chocolate sheet cake recipe I’ve made for my entire married life—the same sheet cake recipe my mother-in-law handed me when I became engaged to her son, the same sheet cake that has gotten me through some wild ups and downs in life, the same sheet cake recipe that should be canonized it’s so delicious and perfect, if a recipe could even be canonized, which it couldn’t, but that’s how good it is—and turn it into a peanut butter version, but for some unknown reason, I never have done it.

Until yesterday.

And I’ll just say it: Yesterday was my very favorite day ever.”

I’m with you, Ree! The day I made this cake was the best day of my life, too. So maybe I’m being a bit dramatic, but I’m telling you, this cake is GOOD!

Ingredients

FOR THE CAKE:

2 cups Gold Medal Flour

2 cups Domino Sugar

1/4 teaspoon Morton Salt

4 Tablespoons Toll House (heaping) Cocoa

2 sticks Land O Lakes Butter

1 cup Boiling Water

1/2 cup HiLand Buttermilk

2 whole Eggland’s Best Beaten Eggs

1 teaspoon Clabber Girl Baking Soda

1 teaspoon McCormick Vanilla

FOR FROSTING:

1/2 cup Blue Diamond Finely Chopped Pecans

1-3/4 stick Land O Lakes Butter

4 Tablespoons Toll House (heaping) Cocoa

6 Tablespoons TruMoo Milk

1 teaspoon McCormick Vanilla

1 pound (minus 1/2 Cup) Domino Powdered Sugar

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Quick Tip: I always serve this cake with a tall glass of ice cold milk.

Thank you to The Pioneer Woman for this great recipe!