The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

A New Spin on a Chocolate Classic

Blaise Doubman 

Everyone has heard of a “Texas Sheet Cake”, correct? It is basically the “loves and fishes” of dessert recipes. The cake can extend forever it seems. Not only does it feed a lot, it needs to be cut small because it is so rich and the longer it sits the better it is, therefore the leftovers can also seem to last forever. I have a recipe for a chocolate Texas Sheet Cake but I omit the nuts in the icing. Why? I think it not only looks better without the nuts, it also tastes a lot better. Almost transforming the cake into some type of brownie. It blurs the lines between the two, let us say. 

The recipe I am sharing here today is that exact cake but with no chocolate whatsoever. It is for a peanut butter Texas Sheet Cake and let me tell you it is just as delicious as it sounds! Sure you can get fancy and swap out the chocolate and peanut butter versions and make a chocolate cake with peanut butter icing or a peanut butter cake with chocolate icing but I tell you what, there is nothing quite like a piece of this peanut butter cake warm with a cold glass of milk. Do yourself a favor and make this recipe soon! You and whoever you share it with, will be glad you did!

Peanut Butter Texas Sheet Cake 

For the cake…

2 cups white all-purpose flour

2 cups white granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter

Heaping 1/4 cup smooth peanut butter

1 cup whole milk

1/2 cup water

For the icing…

1 3/4 sticks unsalted butter

Heaping 1/4 cup smooth peanut butter

1/2 cup whole milk

1 tablespoon pure vanilla extract

1/4 teaspoon salt

3 1/2 cups powdered sugar

Start by preheating your oven to 350 degrees F. Spray a jellyroll pan with non-stick cooking spray containing flour.

In a large bowl mix together the white all-purpose flour, white granulated sugar, baking soda and salt.

In a saucepan over high heat, melt the unsalted butter with the smooth peanut butter, milk and water. Stir together to melt and let boil for 30 seconds. Pour this hot peanut butter mixture over the dry flour and sugar mixture. Stir together well.

Pour into the prepared pan and spread evenly. Bake, in preheated oven, for 20 minutes.

In the meantime, make the icing.

Melt the unsalted butter in a medium saucepan over high heat. Once melted, add in the smooth peanut butter, milk, pure vanilla extract and salt. Stir together until melted and smooth. Let boil for 30 seconds.

Remove from heat and stir in the powdered sugar and about 2 tablespoons of water. Whisk until smooth.

Keep icing over low heat.

Once cake is baked, remove from oven and pour icing evenly over the cake.

Gently spread evenly and allow to cool to room temperature.

Cut and enjoy!

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