Chocolate Cake with Peanut Butter Frosting

Cake mix ingredients:

18.5 oz. Chocolate cake mix
1 T. Cocoa powder, unsweetened
1-1/3 C. Milk
1/2 C. Vegetable oil
3 Eggs
1 t. Vanilla extract

Frosting:

1 C. Peanut Butter, creamy
1/2 C. Butter, softened
2 C. Powdered sugar, sifted
1/4 C. Milk
2 t. Vanilla extract

Prep Day:

Cake: Combine all ingredients for cake mix; beat together until smooth, about 2-3 minutes. Spray a 9×13 inch pan with oil and pour in cake mixture. Bake at 350 degrees for 40 minutes. Cake should be done when the center springs back to the touch and the sides are just starting to pull away from the pan.

Frosting: Blend peanut butter and butter with an electric mixer. Add in milk and vanilla; mix together. Add in the powder sugar and beat until frosting is fluffy. This is a thick frosting, but if it seems too thick add in another tablespoon of milk.

To Freeze: Allow cake to cool completely then spread frosting on top. This is a sheet cake so frosting is only applied to the top. Frosting should be spread on thickly, about an inch deep. Flash freeze to set frosting then cover with foil, label and freeze.

Serving Day – Thaw completely to serve.

Source:  http://freezersupperswappers.com/2013/05/02/tasty-treat-thursdays-chocolate-cake-with-peanut-butter-frosting/

This is a great website for all things freezer friendly.  One of the best I have found and refer to often.  I highly recommend it:  Caroline G.