-
1
Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
-
2
For the cake:
-
3
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
-
4
In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
-
5
Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
-
6
For the frosting:
-
7
In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
-
8
Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
-
9
Cook's Note:
-
10
Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
-
11
Variations:
-
12
Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
-
13
Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
-
14
Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
