Chocolate Sheet Cake with Peanut Butter Frosting

on a wire rack. Allow the cake to cool completely in the pan before frosting. The refrigerator helps speed things up if you have room for the large pan!
Make the frosting Using a handheld or stand mixer fitted with a whisk attachment beat softened butter and peanut butter together on mediumhigh speed for 2 minutes until completely smooth and creamy. Add the confectioners sugar cream vanilla extract and salt. Beat on low speed for about 20 seconds then gradually increase to high speed. Beat on high for 1 minute until combined and frosting is fluffy. Taste add more salt if needed. To thicken add more confectioners sugar and to thin add more cream. Makes about 4 cups of frosting.
Spread frosting all over cooled cake and then top with toppings if using. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days. Its so good cold!