Take-Me-To-A-Picnic Cake
Submitted by NancyPeponis
A rich, fudgy chocolate sheet cake with sour cream baked in a jelly roll pan and slathered with a creamy peanut butter chip frosting. Feeds a crowd and travels like a dream.
YIELD
1 cupPREP
20 minCOOK
30 minREADY
60 minThis cake was born to travel. Baked flat in a jelly roll pan, frosted right in the tin, and ready to go wherever you’re headed.
The batter starts with a boiled mixture of butter, cocoa, and water that gives it an intense, fudgy chocolate punch. Sour cream keeps things impossibly moist.
But the frosting is where it gets dangerous: peanut butter chips melted with butter and milk, then beaten with powdered sugar and vanilla into a thick, creamy layer that sets up just enough to survive the car ride.
Chocolate and peanut butter, together on a sheet cake built for sharing. What’s not to love?
Pro Tips
- The batter will look thin. That’s normal. The boiled cocoa mixture makes a loose batter that bakes up dense and fudgy in the sheet pan.
- Melt the peanut butter chips on low heat and stir constantly. They burn and seize faster than chocolate chips, so patience is everything here.
- Frost the cake while still slightly warm in the pan. The frosting spreads more evenly and bonds to the surface.
- Cut squares right in the pan for serving. That’s the whole point of a picnic cake: no plating, no fuss.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour a 15½x10½x1 inch jellyroll pan.
In medium saucepan, combine water, butter and cocoa.
Cook over medium heat, stirring occasionally, until mixture boils.
Boil 1 minute.
Remove from heat; set aside.
In large mixer bowl, stir together sugar, flour, baking soda and salt.
Add eggs and sour cream; beat until blended.
Add cocoa mixture; beat just until blended.
Batter will be thin.
Pour into prepared pan.
Bake in a 350℉ (180℃) F oven for 25 to 30 minutes or until wooden pick inserted into the center comes out clean.
Cool cake in pan on wire rack.
Spread Peanut Chip Frosting over the top of the cake.
Drizzle chocolate garnish over top, if desired.
Peanut Butter Frosting: In medium saucepan, combine butter, milk and peanut butter chips.
Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat; stir in vanilla.
In small mixer bowl, place powdered sugar.
Gradually add chip mixture, beating until well blended.
Makes about 2 cups frosting.
Comments
