Well yesterday was quite the day around East Dallas. I just so happened to decide to workout early so that I would be able to run Suzie later in the evening when it wasn’t so hot.
Do not deviate from your plans because you run the risk of being pelted by golf ball/tennis ball size hail while also causing thousands of dollars of damage to your car.
The storm blew in very quickly while I was at a CG workout and actually started dropping large pieces of hail long before the rain came. After what seemed like a few isolated hail drops, it was determined that the storm was probably nearly over. Unfortunately that determination was slightly off-base. About 5 minutes later, the sky let loose dropping buckets of hail. Luckily for me, I had my thick workout mat with me and was able to sprint to my car using it as a hail guard. After a few minutes of panicked driving, I found shelter underneath a church overhang.
I have never in my life seen hail like this in person and know that I am very, very lucky to not have been injured. Somehow my windshields did not break, thank heavens! And while I was quite angry last night because of the state of my car, deep down I knew there were many others who suffered much more damage that I did.
Thankfully I had this lovely chocolate peanut butter sheet cake to comfort me.
And comfort me it did. Probably a little too much comfort actually, hence its relocation to my office today.
Chocolate sheet cakes are one of my absolute favorite desserts. Peanut butter is one of my absolute favorite snacks. Combine the two and you get my new favorite snack-time dessert. See how I did that?
I’m pretty crafty.
Ok not really, but at least I try.
Chocolate Peanut Butter Sheet Cake
For the cake
1 cup butter
3/4 cup peanut butter
3 tbsp cocoa powder
1 cup water
1 tsp vanilla
2 cups sugar
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup buttermilk
For the Icing
1/2 cup butter
3 tbsp cocoa powder
1/2 cup peanut butter
5 tbsp half & half
3 cups powdered sugar
1 tsp vanilla
1 cup pecans, chopped
Preheat oven to 400 degrees. Spray a non-stick sheet pan.
In a medium sized sauce pan over medium heat, combine butter, peanut butter, cocoa powder, water, and vanilla. Stir together and bring to a boil.
While this is cooking, combine flour, sugar, eggs, salt, and baking soda in the bowl of a stand mixer. Blend together. Gradually add in buttermilk. Mix together.
Once the stove top mixture is boiling, pour it into the flour mixture. Blend together for about two minutes.
Pour batter into the prepared sheet pan. Bake for 20 minutes.
While cake is baking, prepare the icing. Using the same saucepan from earlier, melt butter and peanut butter over medium heat. Stir in cocoa powder, half & half, and powdered sugar. Whisk until combined. Remove from heat and add vanilla. Stir in pecans if you are using them.
Pour icing over the cake while it is still warm.
If this does not become one of your favorite cakes instantly, then there is probably something wrong with you.
Alright, I’m sorry, just kidding. That was a tad harsh. But, the cake is really yummy and makes for the perfect birthday cake. Treat yourself sometime soon, whether it is your birthday or not! Like I said, it makes for the perfect comfort cake.