Creamy and indulgent, the Chocolate Sheet Cake with Peanut Butter Icing is a delightful dessert. Make sure that you have some milk on hand at all times!
Where did you go to cast your vote? That was the very first time I had done it! A few years ago, my grandmother, who was born in 1919, the year that Amendment 19 was approved, which granted women the right to vote, made me promise that I would vote in this election, and I did follow through on that promise. For the sake of both her and me, as well as because she yelled at me the last time I failed to do it. Weep!
It’s simply that when I was in my early 20s, I got the impression that my one modest vote was unimportant, and I had a level of interest in politics that was less than zero. I am now aware that every vote counts, and in addition to that, I am a little bit older and wiser, well, I might say that I am older anyway. The position that the candidate I voted for takes on a number of significant subjects is really important to me.
Furthermore, in the same way that you cannot win the lottery if you do not participate in it, you cannot complain about the most important concerns if you do not vote!
After leaving the booth, I was filled with excitement, and I made the decision to create a cake as a way to celebrate. This could be due to the fact that I have been craving a taste of a luscious and opulent chocolate sheet cake with peanut butter icing for a considerable amount of time. I AM AWARE OF IT!
My family and I went on a road trip to the east this summer, and on that trip, we saw my Aunt Mary, who is the source of this dish. There is a long line of amazing Italian cooks that Mary comes from, and she always has a feast prepared for us whenever we come to visit. During the summer, we will be serving chocolate sheet cake with peanut butter icing, along with cookies, sausages, and pasta.
After devouring her famous sausage and pepper rolls to the point where we thought we might burst on our first night at my Aunt and Uncle’s house, she disappeared into the kitchen and reappeared a minute later triumphantly holding a massive pan of it for dessert. This cake had never been made by her in all the years that we had been visiting them.
In some way, each of us was able to squeeze in a slice of pizza. 😉
This unbelievably delicious chocolate sheet cake, which is coated with a luscious peanut butter icing and served while it is still warm from the oven, has the flavor of a massive Reese’s Peanut Butter Cup.
In a fortunate turn of events, my Aunt Mary was more than glad to share the recipe with me, which allowed me to communicate it to you. Cheers!
First
In a saucepan, bring one cup of butter, one cup of water, and one-fourth cup of cocoa powder to a boil. After the mixture has reached a boil, remove it from the heat and allow it to cool down slightly. You should also resist the impulse to pour the mixture into a cup and drink it. Keep this urge at bay. Please believe me when I say that this seems like a fantastic idea. J.K. Or do I am?
During the time that the cocoa mixture is cooling, make a well in the middle of the mixture by whisking together two cups of flour and sugar, along with one teaspoon of baking soda and half a teaspoon of salt.
Take that terrible cocoa concoction and pour it into the center of the dish, then whisk it all together. Ahhhh…
Last but not least
Include a half cup of sour cream into the batter. This will impart a level of moistness to the cake that is unmatched by any other cake. It. Is. That. Wonderful.
Take the cake batter and pour it into a baking sheet or jelly roll pan that has been greased with non-stick spray (I used a 12×17) and then bake it at 350 degrees for fifteen minutes. How long has it been since you put together a cake in under fifteen minutes?!
While the cake is baking, you should be whisking together the Peanut Butter Icing, which was apparently so irresistible that I forgot to snap a picture of it.
In a bowl, whisk together three cups of powdered sugar, three-quarters of a cup of peanut butter, six tablespoons of melted butter, one-third of a cup plus two tablespoons of milk, and one teaspoon of vanilla extract. Icing should be drizzled over the heated cake, then smoothed out evenly, and the cake should be allowed to set before being sliced.
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