Phenomenal Phoods

Chocolate sheet cake with peanut butter frosting:

Ingredients:

For the cake:

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup hot water
• 1 Tablespoon instant espresso or coffee
• 3 cups cake flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cup buttermilk

For the frosting:

• 3 cups icing sugar
• 1/2 cup peanut butter
• 1/2 cup butter (softened)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/3 cup heavy cream
• Chopped peanuts and chocolate shavings for garnish (if desired)

Instructions:

For the cake:

1. Preheat oven to 350 degrees F. and butter and flour a 9 x 13 baking pan. I lined the bottom of it with parchment paper, but you don't need to if you are just going to serve it in the pan.
2. Cream together the butter and sugar until very smooth, about 3-5 minutes.
3. Add eggs, one at a time, mixing until combined after each.
4. Dissolve the instant espresso or coffee in the hot water. Add to the butter mixture along with the vanilla, mixing until combined.
5. Combine the dry ingredients in a separate bowl, making sure to sift them to remove any lumps.
6. Add the dry ingredients and the buttermilk to the cake batter in 3 alternate additions, stirring just until combined after each.
7. Pour batter into your prepared cake pan and give it a couple of taps to even it out.
8. Bake at 350 degrees F. for 30-40 minutes. Mine was done at about 32 minutes, but some oven I have used take up to 45 minutes to bake cakes so just start checking at 30. When a toothpick comes out clean, it's done.

For the frosting:

1. Beat together all ingredients except for the heavy cream until smooth.
2. Add in the heavy cream and beat on high until light and creamy, about 3 minutes.
3. Spread over the sheet cake, sprinkle with chopped peanuts and chocolate shavings and enjoy!