I just got the recipe and haven't tried it, but I don't see why you couldn't
add chocolate to the frosting or the cake batter.
Hugs,
Marilyn
----- Original Message -----
From: "Becky" <[email protected]>
To: <[email protected]>
Sent: Monday, August 06, 2012 7:06 PM
Subject: Re: [CnD] Peanut Butter Texas Sheet Cake
Marilyn, have you ever added chocolate to the batter or icing with this
cake?
----- Original Message -----
From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Sent: Monday, August 06, 2012 11:00 AM
Subject: [CnD] Peanut Butter Texas Sheet Cake
Peanut Butter Texas Sheet Cake
2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 tsp. vanilla extract
1/2 c. buttermilk
Sift together flour, sugar, salt, and baking soda in a large bowl; set
aside. Combine butter, water and peanut butter in a saucepan over medium
heat; bring to a boil. Add to flour mixture and mix well; set aside.
Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15
to 20 minutes, until it springs back when gently touched. Spread Peanut
Butter Icing over warm cake. Makes 15 to 20 servings.
Peanut Butter Icing:
1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 tbsp. milk
16-oz. pkg. powdered sugar
1 tsp. vanilla extract
Combine butter, peanut butter and milk in a saucepan over medium heat;
bring to a boil. Remove from heat; stir in powdered sugar and vanilla to
a spreading consistency. From Paula.
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