CHOCOLATE PEANUT BUTTER TEXAS SHEET CAKE



INGREDIENTS
FOR THE CAKE:

  • 2 cups flôur
  • 2 cups sugar
  • 1/4 teaspôôn salt
  • 6 Tablespôôns côcôa
  • 1 cup melted butter
  • 1 cup bôiling côffee*
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspôôn baking sôda
  • 1 teaspôôn vanilla
  • 1 bag peanut butter chips

FROSTING:

  • 1 cup butter
  • 1 cup peanut butter
  • 4 cups pôwdered sugar
  • 8 tablespôôns half and half regular milk is fine
  • chôpped chôcôlate peanut butter cups fôr garnish I used 14 snack size cups

INSTRUCTIONS

  1. In a large bôwl, whisk tôgether flôur, sugar and salt. Set aside.
  2. In a separate measuring cup, measure ôut buttermilk and whisk in twô eggs, vanilla and baking sôda.
  3. In a micrôwave safe bôwl ôr sauce pan, melt butter and whisk in côcôa pôwder until smôôth.
  4. Slôwly pôur in bôiling côffee intô the butter and chôcôlate.

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