July 5, 2010
When planning what I was going to take to our family 4th of July get-together, I had my own peanut butter hankerings to think of, and that of little buddy - who was just dying to make cupcakes with Mommy.
Now, a normal person would just kill two birds with one stone and make peanut butter cupcakes.
Peanut butter goodness...check.
But alas, I have never been under the illusion that I am normal, so I went with making two different desserts. Seriously, who ever heard of too much dessert?
I decided to go with a Peanut Butter Texas Sheet Cake, and Red, White & Blue Cupcakes (with Almond Cream Cheese Frosting).
My husband is a fan of chocolate sheet cake - the thin, dense kind with lots of luscious, chocolatey frosting that sets with a thin glaze on top. I like sheet cake as well as the next person, but I am always wondering how I can make a dessert fit with different flavors. Since the only other thing my husband likes as well as chocolate is peanut butter, I knew that sheet cake + peanut butter would be a winner. I came across this recipe and decided to give it a try...I'm glad I did.
The cake itself was dense, moist and not too sweet....which paired very well with the peanut butter frosting that went on top. The frosting was the star of the show for me, this is definitely a dessert I will make again.
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar 1 teaspoon vanilla
Preheat oven to 400 degrees.
Cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when toothpick inserted in the center of the cake comes out clean.
Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. let the frosting cool for a few minutes, then add vanilla. The frosting will be thick, mix well. Pour over cake while both are still warm. Let cool, then serve.
(adapted from an old church cookbook)