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.
Preheat 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.
Mix together all the ingredients, except for peanut butter and chocolate chips.
Pour into prepared pan(s).
Place 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.
Once cake is baked, remove from oven.
The next step relies on the cake still being hot, so don’t allow it to cool.
Dollop 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.
Allow cake to cool, you can do this by placing it in the fridge, uncovered.
Once 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.
You can allow chocolate to harden, by placing in fridge. Or if you can’t wait, cut a generous slice and enjoy!!!
0 servings