So, chocolate cake, always a yes. But peanut butter frosting… meh. I’ve been vocal about my dislike of peanuts and peanut butter. Still, with plenty of sugar, the frosting tastes kind of like the middle of a peanut butter cup, which is a good thing. Peanut butter cups have been doctored enough not to be too peanut-y.
This is a pretty simple cake to whip up, no mixer needed (same with the frosting). It’s a true sheet cake – not baked in a 9×13, but in a half-sheet pan, so it’s on the thin side.
I brought it in to work, where it got eaten, but not as quickly as other things I bring in. Unlike most cakes, this one is better when chilled.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Chocolate Texas Sheet Cake with Peanut Butter Frosting (Baked Occasions, p. 72)
While I love peanut butter, I have a very weird aversion to actual peanuts in my baked goods, so I agree with you on that point!
Such a shame you’re not a chocolate-PB fan! Your cake looks perfect, especially that luscious layer of frosting!
So you are that one person who doesn’t like the chocolate-pb combo?
The cake looks great!
That looks super tasty, can’t wait to try this recipe.
Your cake looks great! I’m with you on not loving the chocolate/PB combo all the time, but I’m glad this cake is so thin. Makes for perfect tiny bites!
I agree that it was a tasty and easy-to-make cake, but I had the same experience where it didn’t go as fast as other desserts at work.