Chocolate Texas Sheet Cake with Peanut Butter Frosting
Posted by hsimpsongrossman on March 1, 2015
This Chocolate Texas Sheet Cake was one heck of a roller coaster ride.
It was supposed to commemorate my return to the kitchen, following two consecutive trips abroad and a hectic examination period.
When I checked the Baked Sunday Mornings baking schedule, I was delighted to discover that the next baking project was not only a sheet cake but a chocolaty one with peanut butter frosting to boot! So many things I love in one cake!
Chocolate-peanut butter is my all time favorite combinations in ice creams (what I wouldn’t give for a scoop of Ben & Jerry’s Peanut Butter Cookie Dough ice cream), cakes, bars and cookies.
And being a mother of five, who often bring their friends over, starving, straight after school, I love sheet cakes-those crowd pleasing, homey, snack-as-you-pass-by-the-kitchen cakes.
Building up so much hype around one cake could only mean one thing: something was bound to go wrong. As indeed was the case.
First off, no matter what I did, I couldn’t insert a memory card into my camera. Oh, and did I mention that my tech guy, aka Better Half was in New York? That meant I had to make do with my three (or four?) years old iPhone 5 camera, which was pretty good two years ago but has lost its sharpness since. I lost any interest in orchestrating photo scenes and what few pictures I did take reflected my discontented state of mind.
That’s not all. We don’t have shortening in Israel. Same goes for evaporated milk – none to be found over here. And since I barely baked during my career days in New York, I missed my chance to familiarize myself with those ingredients and was in the dark regarding suitable substitutes.
A quick research on google led me to the conclusion I should substitute more butter for the shortening and malted milk powder for the evaporated milk.
In keeping with my efforts to maintain sugar to a reasonable minimum, I decreased the amounts of sugars required, using ¾ of a cup granulated sugar and 1/2 a cup dark sugar for the sheet cake and 200 grams of powdered sugar for the frosting.
As there was no picture of this Chocolate Texas Sheet cake in the book, I let my imagination go wild and had a vision of a tall and airy cake with the fluffiest of frostings topping it. Our sheet cake, however, came out pretty low and quite dense and the frosting was not at all fluffy, but rather heavy.
Between the somewhat disappointing end product and the horrifying photos taken on my cell phone, I was not planning to post this one on my blog. I was mentally prepared to sheepishly read about the marvelous concussions my colleagues would come up with and hope to redeem my reputation next time.
After a night in the fridge, I had no choice but to serve it on Saturday morning, warning everyone, that the cake is surely a complete flop and I would understand if they didn’t like it.
Surprisingly, though, my parents loved it, as did the boys! And while I was cutting myself yet another sliver, my mother came clean admitting to doing the same after having her first slice. By Saturday night it was gone.
So, while the pictures aren’t great and I’m sure my friends at Baked Sunday Mornings will have much better versions of this Sheet cake to show for, I’m happily posting it on Spots on Pots after all.
Filed under Cakes