Moist, rich, and filled with that classic chocolate peanut butter combo in every bite, this chocolate cake with peanut butter icing is a Lancaster County favorite and is sure to be a hit at your house!
Preheat oven to 350 degrees F. Prepare a 9×13″ baking pan with nonstick cooking spray and lightly dusting with flour. Set aside.
In a small bowl, whisk together dry ingredients: flour, baking powder, baking soda and salt.
In a large mixing bowl, combine dry ingredients with sugar and cocoa powder. Mix in eggs, coconut oil, coffee, milk, and vanilla extract, stirring until just combined. Batter should be thin and runny.
Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in middle comes out clean. Do not overbake. Place on cooling rack until completely cooled.
In a bowl attached to a stand mixer (or with a hand mixer), cream together peanut butter and butter until incorporated. Add in confectioners’ sugar and half and half and mix on high speed until smooth and creamy. Spread icing on cooled cake. Store in airtight container.