Imagine a Texas sheet cake but with a peanut butter cake base and chocolate peanut icing. It’s just about the only way a Texas sheet cake could get any better.
Today is THE GAME. No matter how the rest of the season transpired, Ohio State versus Michigan always matters. I actually entered enemy territory for Thanksgiving this year and while I could not afford tickets to the game we will most definitely be tailgating for the event, proudly wearing all my scarlet and gray attire, and of course with a peanut butter and chocolate treat in hand for hopefully not the last #PBChocSat!
If Ohio State beats Michigan and Penn State beats Michigan State then we will be playing Iowa in the B1G championship game next weekend. It might be a long shot, but if we can find the energy that we had at the end of the season last year I don’t think it would be a problem at all. Unfortunately we have not been playing with the same heart and passion as we did last year the entire season but for a game like today it might just come out in full force. At least I hope it does.
I’m sure what you are really interested in however is this cake and I cannot say I blame you. It had been years since I last made a sheet cake and thought that today would be a good day to bring it back to life. A moist peanut butter cake is topped with a chocolate peanut icing. You might need a glass of milk with this one but at the same time you might abandon your fork and go at it with your hands.
Three years ago: White Cheddar and Arugula Pesto Mac & Cheese
Four years ago: Bean and Cheese Taquitos
PEANUT BUTTER SHEET CAKE WITH CHOCOLATE ICING
1 cup water
1/2 cup unsalted butter
1/4 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 eggs, room temperature
1/2 cup buttermilk, room temperature
1 tsp vanilla extract
1/4 cup unsalted butter
6 Tbsp buttermilk
4 Tbsp unsweetened cocoa powder
4 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped peanuts
- Preheat oven to 375 degrees. Lightly grease an 11×15-inch jelly roll pan (or cookie pan with edges).
- In a medium pot add the water, butter, and peanut butter and bring to a boil. Remove from heat.
- In a large bowl, whisk together the sugar, brown sugar, flour, salt, and baking soda. Add the peanut butter mixture. and mix until incorporated. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Pour into prepared pan and spread evenly. Bake for 20 minutes or until set and toothpick comes out clean.
- In the last few minutes of bake time, prepare the frosting. In a 2-quart saucepan over medium-high heat, bring the butter, buttermilk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped peanuts.
- When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.