Okay, okay I admit this probably seems like a weird choice after Wednesday’s post. But I had been saving this recipe for the 4th of July because it’s such a great picnic/potluck dessert. It’s makes a ton and is super portable. And in absolute fairness, my goal is to form a healthy relationship with food. All food. And that’s includes chocolate sheet cake with peanut butter frosting. 🙂
The truth is that sweets are not my downfall. Don’t get me wrong — I enjoy them very much, but it’s rare for me to binge on sweets. My sweet tooth is pretty small and too much sweetness makes my stomach hurt. On the other side, I have never meet a carb that I didn’t like and couldn’t overindulge in.
Whenever possible, I cut dessert recipes in half when it’s just me, so nothing is wasted or feel compelled to stuff myself to avoid that from happening. Unfortunately, it’s not always possible as baking is more of a science and doesn’t always respond favorably to improvisation. 🙂 In those instances, I try to bake for others or share with the office managers in my apartment. It never hurts to make the people who respond to your service requests and write your lease happy. #AmIRight
I have no idea who had the brilliant idea to combine chocolate and peanut butter together, but they are evil geniuses. It’s such a perfect pairing. The cake is nice and moist and peanut butter frosting is sweet and rich. It comes together very quickly and would be a huge hit with your family or at your next picnic or BBQ.
Chocolate Sheet Cake with Peanut Butter Frosting
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Peanut Butter Frosting Ingredients
- 3 cups powdered sugar
- 1/3 cup milk
- 4 Tablespoons butter melted
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- Preheat oven to 350 degrees. Coat a cookie sheet or jelly roll pan with non-stick spray. Set aside.
- In a medium-size pan, add butter, water, and cocoa powder and bring to a boil. Remove from heat and let it cool as you assemble your dry ingredients.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Then slowly whisk in the cocoa mixture until smooth. Add sour cream, stirring until smooth.
- Pour batter into prepared pan, spreading batter evenly with a knife. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- For the Peanut Butter Icing: In a large bowl, stir together powdered sugar, milk, melted butter, and vanilla until smooth. Stir in peanut butter until smooth. If frosting is too thick, microwave for 30 seconds or add a tablespoon of milk.
- Pour over warm cake then spread evenly. Cool completely and serve.