Texas Sheet Cake with Chocolate Peanut Butter Icing
Author: My Dragonfly Cafe
Recipe type: Dessert
Cuisine: American
- Cake:
- 2 c. flour
- 2 c. sugar
- 1 t. baking soda
- ½ t. baking powder
- 1 c. butter
- ¼ c. cocoa
- 1 c. water
- ½ c. buttermilk
- 2 eggs
- 1 t. vanilla
- Icing:
- ⅔ c. creamy peanut butter( I used Jif. )
- ½ c. butter
- ¼ c. cocoa
- ⅔ c. buttermilk, divided
- 1-16 oz. pkg. confectioners sugar
- 1 t. vanilla
- Preheat oven to 350 degrees.
- Combine the dry ingredients.
- Melt the butter( 2 sticks) over medium-low heat.
- Whisk in the cocoa, water and buttermilk.
- Beat the 2 eggs in a glass measuring cup.
- As it simmers, pour about ¼ of a cup of the warming mixture into the eggs. (Temper.)
- Whisk it to the simmering mixture and bring to a boil over medium heat, stirring constantly.
- Remove pan from heat and stir in the vanilla and flour mixture; whisk until smooth.
- Pour into a prepared 13 x 9 x 2 pan, a jellyroll pan, or cupcake pan ( ⅓ c, batter per cupcake liner).
- Bake jelly roll pan for about 20 minutes.
- Bake cake pan for about 25 minutes.
- Bake cupcakes for about 15-18 minutes.
- For the icing, place butter, cocoa, peanut butter and ⅓ cup of the buttermilk in a medium saucepan.
- Whisk to blend all ingredients as the butter melts. When smooth in appearance, remove from heat.
- Slowly add confectioners sugar into mixture until no sight of sugar remains.
- Stir in vanilla and additional ⅓ cup of buttermilk; stir until smooth.
- Spread over cake(s) . For cupcakes, you will need about a tablespoon of icing for each cupcake.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chocolate-peanut-butter-texas-sheet-cake/
3.5.3218