The combo of chocolate and peanut butter remind me of Frank Sinatra. “Why?” you might ask. Are you with me? Ok, I’ll give you a clue. The combination is so perfect, sort of like love and marriage. Are you with me, yet? Ok, I’ll give you the rest of the clue. It is a song and here are some of the lyrics:
Love and marriage, love and marriage
Go together like a horse and carriage
This I tell you brother
You can’t have one without the other
My mom adapted this version of chocolate sheet cake from a recipe she has been using for years. Its soooo good. This chocolate cake with any icing would be delicious but topped with peanut butter icing it is perfect. Like the song says, “You can’t have one without the other“. This marriage of chocolate cake and peanut butter frosting is just meant to be.
I made half of the frosting with Biscoff Spread. For me, one of the greatest bonuses of flying is when the flight attendant hands me a package of Biscoff cookies. I love them!! Biscoff Spread is delicious, too, and I just had to try it.
Mom and dad took a vote to decide which icing was the winner. He chose Biscoff and she chose Peanut Butter. Is sharing one’s own opinion about icing a sign of a great marriage? I think so.
Peanut butter (or Biscoff Spread) and chocolate are great together. You can’t have one without the other.
Ingredients
- Cake Ingredients:
- 3 c flour
- 3 c sugar
- 1 ½ t. baking soda
- ¼ t. salt
- ½ t. espresso pwdr – opt.
- ½ t cinnamon – opt.
- 3 large eggs
- ¾ c sour cream
- 2 t vanilla extract
- 1 ½ c (3 sticks) butter - unsalted
- ¾ c cocoa powder
- 1 ½ c hot water
- Peanut Butter or Biscoff Icing Ingredients:
- 1 cup Peanut Butter or Biscoff Spread
- 1 c powdered sugar
- 5 T butter, unsalted – room temp.
- ¾ t teaspoon vanilla extract
- ¼ t kosher salt
- 1/3 c heavy cream
Instructions
- Cake Directions:
- Preheat oven to 350 degrees F.
- Spray an 18x13 inch baking rimmed baking sheet.
- In a saucepan (over medium-low heat), melt the butter.
- Stir in the cocoa powder and hot water then bring the mixture to a boil and let boil 30 seconds – stir constantly.
- Remove the butter/cocoa mixture from the heat.
- Set it aside to cool while preparing the other ingredients.
- Place the flour, sugar, baking soda, salt, espresso pwdr. and cinnamon in a large mixing bowl, whisk well and set aside.
- In a different bowl, beat the eggs then add sour cream and vanilla. Mix well.
- Add the egg mixture to the flour mixture and mix just until combined.
- Now pour the warm cocoa mixture onto the first mixture and stir just until well incorporated.
- Pour the chocolate batter into the prepared pan.
- Bake 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a cooling rack.
- Icing Directions:
- Place the sugar, peanut butter (or Biscoff Spread), butter, vanilla and salt in the bowl of an electric mixer.
- Use the paddle attachment and mix on medium until smooth.
- Turn the mixer to the lowest speed and slowly add the cream.
- Turn the mixer to high and beat until the frosting is silky and creamy smooth.
- This icing is very rich. A thin layer spread on the sheet cake is perfect.
Latest posts by Becky Hardin (see all)
- Mini Caprese Puff Pastry Tarts - February 3, 2018
- Chocolate Cake with Biscoff Icing - March 21, 2014
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- White Chocolate Valentine’s Bark - January 31, 2014
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