Happy Election Day!

Did you get out and vote? I did for the very first time! My Grandma, who was born in 1919, the year Amendment 19 passed giving women the right to vote, made me promise a few years ago that I would vote this election, and I did. For her, for me, and because she yelled at me for not doing it last time. Eep!

It’s just that, in my early 20s I felt like my one little vote was insignificant, and had less than zero interest in politics. I now know that every vote counts, plus I’m a little older and wiser, well, older anyways, and where the candidate I voted for stands on several key issues is incredibly important to me.

Plus, similar to the lottery where you can’t win if you don’t play, when it comes to the key issues, you can’t complain if you don’t vote!

Or something like that.

Anyways, I left the booth feeling excited and decided to bake a cake to celebrate. Or because I’ve been dying for a bite of rich and ultra-decadent Chocolate Sheet Cake with Peanut Butter Icing for months. I KNOW!

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

RELATED

Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting

This recipe is from my Aunt Mary, whom my family and I visited on our road trip out east this summer. Mary comes from a long line of incredible Italian cooks, and has a feast ready for us every time we come. Cookies, sausages, pasta, and, this summer, Chocolate Sheet Cake with Peanut Butter Icing.

In all the years we’ve been visiting my Aunt & Uncle, she’d never made this cake, but after devouring her famous sausage and pepper rolls ’til we thought we might burst our first night there, she disappeared into the kitchen and reappeared a minute later triumphantly holding a massive pan of it for dessert.

Somehow we each found a way to fit a slice in. ;)

This ridiculously moist chocolate sheet cake slathered with a luscious peanut butter icing when it’s still warm from the oven tastes like a giant Reese’s Peanut Butter Cup. Luckily my Aunt Mary was more than happy to share the recipe with me, so I could share it with you. Whee!

Start the Chocolate Sheet Cake by bringing 1 cup butter, 1 cup water, and 1/4 cup cocoa powder to a boil in a saucepan, then set aside to cool slightly. Also set aside your urge to ladle the concoction into a mug and drink it. Trust me – this only sounds like a good idea. J/k. Or am I?

While the cocoa mixture cools, whisk together 2 cups each flour and sugar, with 1 teaspoon baking soda, and 1/2 teaspoon salt, then create a well in the center.

Now pour that wicked cocoa mixture into the center and whisk it all up. Ahhhh…

AHHHH!

Finally, stir in 1/2 cup sour cream, which gives this cake a moistness that you will not find in any other cake. It. Is. So. Good.

Pour the cake batter into a non-stick sprayed baking sheet (I used a 12×17) or jelly roll pan, then bake at 350 degrees for 15 minutes. When’s the last time you baked a cake in 15 minutes?!

While the cake is baking, whisk together the Peanut Butter Icing, which was apparently so intoxicating that I forgot to take a picture of it!

Fear not, it’s just 3 cups powdered sugar, 3/4 cup peanut butter, 6 Tablespoons melted butter, 1/3 cup + 2 Tablespoons milk, and 1 teaspoon vanilla, whisked together in a bowl. Drizzle the icing down over the warm cake, then spread evenly and let it set before slicing.

If you can wait!!

Chocolate Sheet Cake with Peanut Butter Icing

vegetarian
4.5
4.5/5 (1 REVIEW)

Description

Chocolate Sheet Cake with Peanut Butter Icing is my Aunt Mary’s recipe. So rich and decadent – make sure you’ve got some milk on hand!

Ingredients

  • For the Chocolate Sheet Cake:
    • 1 cup butter
    • 1 cup water
    • 1/4 cup cocoa powder
    • 2 cups flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup sour cream
  • For the Peanut Butter Icing:
    • 3 cups powdered sugar
    • 1/3 cup + 2 Tablespoons milk
    • 6 Tablespoons butter, melted
    • 1 teaspoon vanilla
    • 3/4 cup peanut butter

Directions

  1. Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  2. Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  3. Pour cake batter into a non-stick sprayed baking sheet (I used a 17x12) or jelly roll pan, then spread evenly. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  4. For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

This Chocolate Sheet Cake with Peanut Butter Icing is the BEST! Like I said – giant. peanut butter. cup. Plus it only takes 15 minutes to bake, and will be the hit of any party or get-together you take it to.

Just make sure you have some milk on hand!

~~~~~

Workout of the Day: 35 Minute, 3.7 Mile Treadmill Workout