Honestly, I’m not much of a sweets kinda person. But this cake hits the spot when I am craving a dessert. Actually more often-then-not I eat it for breakfast. Coffee and cake? Why not??! This recipe has been in my family for generations, back from the days of recipe cards and pot-lucks. It makes a whole sheet cake- so prepare to share.
A sweet spongy cake layer topped with peanut butter and chocolate. Mmmmmm.
Prep Time8 minsCook Time15 minsTotal Time23 mins
INGREDIENTS
4 Large eggs, beaten
1 tsp Vanilla
2 cups Sugar
1 cup Milk
2 tbsp Melted butter
Pinch of saltA literal pinch between thumb and forefinger ????
2 cups Flour
2 tsp Baking powder
2 cups Smooth Peanut ButterAbout a whole jar
½ Bag of chocolate chips Or about 6 oz of Herseys Chocolate Candy Bar
DIRECTIONS
1Preheat oven to 350 degrees and grease a large cookie sheet (with 1-inch sides) or a large metal roasting sheet, with sides. The batter spreads thin and bakes up, so the biggest cookie sheet you have, or you can do two batches, if you only have smaller sheets.
2Mix together all the ingredients, except for peanut butter and chocolate chips.
Pour into prepared pan(s).
3Place cake into oven and bake for 12-15 minutes. Check the doneness by poking a toothpick or knife into center. If it comes out clean the cake is done, if there is wet batter attached, bake for about 5 more minutes.
4Once cake is baked, remove from oven.
The next step relies on the cake still being hot, so don’t allow it to cool.
5Dollop the peanut butter across the top of cake, a little less then a spoonful each dollop. The peanut butter will slowly melt on the hot cake and as it does smooth it across the top of cake.
6Allow cake to cool, you can do this by placing it in the fridge, uncovered.
7Once cake it cooled, it’s chocolate time.
Melt chocolate chips, in a microwave safe bowl, by about 20 seconds at a time in the microwave. Make sure to stir chips and don’t allow to burn.
Pour melted chocolate over chilled cake.
8You can allow chocolate to harden, by placing in fridge. Or if you can’t wait, cut a generous slice and enjoy!!!
Ingredients
4 Large eggs, beaten
1 tsp Vanilla
2 cups Sugar
1 cup Milk
2 tbsp Melted butter
Pinch of saltA literal pinch between thumb and forefinger ????
2 cups Flour
2 tsp Baking powder
2 cups Smooth Peanut ButterAbout a whole jar
½ Bag of chocolate chips Or about 6 oz of Herseys Chocolate Candy Bar
Directions
1Preheat oven to 350 degrees and grease a large cookie sheet (with 1-inch sides) or a large metal roasting sheet, with sides. The batter spreads thin and bakes up, so the biggest cookie sheet you have, or you can do two batches, if you only have smaller sheets.
2Mix together all the ingredients, except for peanut butter and chocolate chips.
Pour into prepared pan(s).
3Place cake into oven and bake for 12-15 minutes. Check the doneness by poking a toothpick or knife into center. If it comes out clean the cake is done, if there is wet batter attached, bake for about 5 more minutes.
4Once cake is baked, remove from oven.
The next step relies on the cake still being hot, so don’t allow it to cool.
5Dollop the peanut butter across the top of cake, a little less then a spoonful each dollop. The peanut butter will slowly melt on the hot cake and as it does smooth it across the top of cake.
6Allow cake to cool, you can do this by placing it in the fridge, uncovered.
7Once cake it cooled, it’s chocolate time.
Melt chocolate chips, in a microwave safe bowl, by about 20 seconds at a time in the microwave. Make sure to stir chips and don’t allow to burn.
Pour melted chocolate over chilled cake.
8You can allow chocolate to harden, by placing in fridge. Or if you can’t wait, cut a generous slice and enjoy!!!
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