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Sunday, February 24, 2013

Chocolate Peanut Butter Texas Sheet Cake

Recently I bought the "Joy the Baker Cookbook."  I haven't made a lot of recipes out of it yet, but those I have tried are great.  So since it is that time of the month (no not that one)--the time to bake a birthday treat for my fellow staff workers....I thought I would give Joy's Texas Sheet Cake recipe a try.  For one thing, it makes a lot.  But I added a little peanut butter to the recipe and swirled it just to jazz it up.  I know, you shouldn't mess with Texas Sheet Cake.  But who can resist the pairing of peanut butter and chocolate?

For the cake:
1 c. unsalted butter
5 T.  unsweetened cocoa powder
1 c.  hot coffee
2 c. flour
2 c. sugar
 1 t. baking soda
1/2 t. salt
2 eggs
1 t. vanilla
1/2 c. sour cream

In a large saucepan over medium heat, melt butter with cocoa and coffee.  Mix well and take off heat,
In a large bowl mix flour, sugar, baking soda and salt.  Stir in the chocolate mixture.  Beat in 2 eggs and then the vanilla and sour cream.  Pour into a greased 15 x 10 jellyroll pan.  Bake at 350 for 20 minutes.  

For the frosting:  Make this when the cake is just about done baking

1/2 c. butter
4 T. unsweetened cocoa powder
6 T. evaporated milk
4-5 c. powdered sugar
1 t. vanilla
Melt butter in saucepan with cocoa and milk.  Whisk in powdered sugar.  Add vanilla.

Pour this frosting over the cake as soon as you take it out of the oven.

For the peanut butter swirl:  Mix 1/2 c. peanut butter with 7 T. evaporated milk.
Drop by teaspoons over chocolate frosting.  Swirl into frosting.

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