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Devils food sheet cake peanut butter frosting
Nb persons: 12
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| DEVILS’ FOOD SHEET CAKE WITH PEANUT BUTTER FROSTING Difficulty: *Easy Preparation: 1 hour plus baking and cooling times Print this Recipe Email to a Friend Sign-In Take advantage of being a member and add recipes to your personal recipe box. User Name Password: Devil’s Food Sheet Cake: | |
| 2 cups | all-purpose flour |
| 1 cup | granulated sugar |
| 1 cup | firmly packed dark brown sugar |
| 3/4 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor | |
| 2 teaspoons | baking powder |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | baking soda |
| 1 cup | buttermilk |
| 3 | eggs, at room temperature |
| 1 | egg yolk, at room temperature |
| 2 teaspoons | vanilla extract |
| 12 tablespoons (1 1/2 sticks) | unsalted butter, at room temperature |
| 1/3 cup | hot water |
| Peanut Butter Cream Cheese Frosting: | |
| 1 package (8 ounces) | cream cheese, at room temperature |
| 2 ½ cups confectioners’ sugar | |
| 4 tablespoons (1/2 stick) | unsalted butter, at room temperature |
| 2/3 cup | chunky peanut butter |
| 2 teaspoons | vanilla extract |
Dark chocolate curls for garnish (optional)
Make Cake:
1. Position rack in center of oven and preheat to 350ºF. Butter and flour a 13- inch by 9-inch baking pan.
2. Place flour, granulated sugar, brown sugar, cocoa powder, baking powder, salt and baking soda in bowl of electric mixer. Stir with wire whisk until combined. Set aside.
3. Mix buttermilk, eggs, yolk and vanilla with fork in a large glass measuring cup until blended.
4. Add butter to dry ingredients and attach bowl to mixer stand. Using paddle attachment, beat mixture on low speed 1 minute, until dry ingredients are evenly coated with butter. Add buttermilk mixture in 2 additions, beating for 20 seconds and scraping down sides of bowl after each addition. Add hot water and continue to beat for 20 seconds. (To avoid splattering, turn mixer off when first pouring in liquid, then slowly increase speed to medium-high).
5. Spread batter evenly in prepared pan. Bake for 35 minutes or until center of cake is firm. Cool completely in pan on wire rack.
Make Frosting and Assemble Cake:
Beat cheese, confectioners’sugar, butter and peanut butter in a large mixing bowl with electric mixer at low speed, about 1 minute or until well blended. Increase speed to medium-high and beat for about 3 minutes or until light and fluffy. Scrape down sides of bowl, then add vanilla. Beat 1 minute. Spread frosting evenly over cake in pan using a small offset spatula. Sprinkle with chocolate curls, if desired.
Let cake stand at room temperature for at least 2 hours before serving. Cut cake into squares and serve from pan.
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