JUDY CLEMENS:
CHOCOLATE-PEANUT BUTTER SHEET CAKE
Chocolate and peanut butter are a popular combination in my family, whether it’s chocolate ice cream with peanut butter cup pieces, chocolate cookies with peanut butter in the middle, or a chocolate peanut butter banana milkshake we’ve been making since the kids were little. I cut this recipe out of a magazine years ago and re-discovered it while doing some kitchen renovations this year. The cake tastes as amazing as it looks – moist and dense – and the frosting is heavenly. The chopped-up crunchiness of the peanuts tops it all off.
Chocolate-Peanut Butter Sheet Cake
Ingredients
Cake
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 eggs
1/2 cup sour cream
2 tsp vanilla
Frosting
3 cups confectioners’ sugar
1/2 cup creamy peanut butter
1/4 cup milk
1/2 tesp vanilla
1/2 cup chopped peanuts
Directions
Preheat oven to 350 degrees. Grease a 13 x 9 baking pan.
In a large bowl, whisk flour, sugar, baking soda, and salt.
In a small bowl, combine water, butter, peanut butter, and cocoa; bring just to a boil, stirring occasionally. (I heated mine in the microwave. You could heat it on the stove if you prefer.) Add to flour mixture, stirring just until moistened.
In a small bowl, whisk eggs, sour cream, and vanilla until blended; add to flour mixture, whisking until smooth. Transfer to prepared pan.
Bake 25-30 minutes, or until a toothpick inserted in center comes out clean.
Prepare frosting while cake is baking.
In a large bowl, beat the confectioners’ sugar, peanut butter, milk, and vanilla until smooth. Add more milk, if necessary, to get it to spreading consistency.
Remove cake from oven; place on a wire rack. Immediately spread with frosting and sprinkle with peanuts. Enjoy!
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