Thursday, January 30, 2014

Chocolate Texas Sheet Cake with Peanut Butter Frosting
 

I must admit that one weakness I have is chocolate and peanut butter. Be it ice cream, a Reese’s Peanut Butter Cup or this cake. Years ago when I had a house full I would make Texas Sheet Cake because it is easy to make and can be made and served in less than hour. No need to wait for the cake to cool. My recent twist on this old stand by recipe is the peanut butter frosting.  It was very yummy and much enjoyed by my family.

This cake would make a great treat for a winter’s evening with your family. Snuggle up, watch a favorite TV show or movie and enjoy this special goodie!
 
 

Chocolate Texas Sheet Cake
2 cups flour (whole wheat, white or a combo of both, choice is yours)
2 cups sugar
¼ t salt
2 sticks butter
¼ heaping cup of unsweetened cocoa powder
1 cup boiling water
½ cup buttermilk or soured milk
2 large eggs
1t baking soda
1t vanilla

Spray a jelly roll pan (18x12) with non stick spray or (as I did) you can line the bottom with parchment paper.

In a large mixer bowl combine the flour, sugar & salt.

Melt the butter in a saucepan over medium heat. Add cocoa powder and boiling water and use a whisk to mix it well. Let it come to a boil and boil for about 30 seconds. Pour mixture into flour/sugar and stir.

Add butter milk, eggs, baking soda and vanilla. Beat with mixer until smooth and combined. Pour into jelly roll pan. Bake at 350 for 20 minutes.

While the cake is baking make the peanut butter frosting. After cake comes out of the oven you can frost with no need to wait until it cools.

 
Peanut Butter Frosting
½ cup butter
¼ cup creamy peanut butter
1/3 cup milk
1t vanilla
3 to 4 cups powdered sugar


Combine butter, peanut butter and milk in a saucepan and bring to a boil over medium heat. Pour mixture into large mixer bowl and add vanilla. Add 3 cups powdered sugar and mix well. Add more powdered sugar until the frost is smooth and easy to spread (you don’t want it to thick for this cake, you want it on the thinner side so it spreads on the warm cake easily).

 
Enjoy!

 

10 comments:

  1. I have a recipe that's the opposite. :) Peanut butter cake with chocolate frosting. You can't go wrong pairing peanut butter and chocolate. :)

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    1. Yummy!! That sounds like a great combo as well!

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    2. Mmmm this sounds yummy!!! I made the moca mayo cake the other day.... Made the cake with tooooooo much coffee in and the icing I guess next time I'll use wayyyy less lol! Next day I gave the cake to dh to give to guys at work..they said when AM I baking again. My I could only do 1 slice hhahaha plus 3year old dd cant eat that ;)..Anyway going to make it again andef making this choc peanut combo!!! ;) Thanks for your gr8 recipes. Xxxx

      Maritza
      South Africa

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  2. I think this looks good. I don't have a jelly roll pan. Would you do a 9 x 13 and bake a little longer?

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    1. Yes.. I would think that would work just fine..

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  3. Do you think sour cream could be substituted for the buttermilk? And would you keep the same 1/2 cup measurement or increase to 1 cup for the moisture?

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    1. Maybe you could thin the sour cream down with 1/2 c water. You can add vinegar to milk to make buttermilk for baking.

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    2. I've not tried that so I'm not sure.. Cozy Seaside Homemaker had a good idea..

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  4. So interesting this recipe is almost the same as my Devils Food Chocolate Cake recipe from my mom. My recipe only has one stick of butter, we love this cake, grandsons want it every time they come:-)

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  5. This is soooooo good!! I made it into cupcakes for my Mom's birthday on Sunday.

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