Tasty Tuesday: Butterfinger Sheet Cake

Tuesday, March 15, 2016

Sunday's are our treat days.
It's also the day I make a big dinner, so it's pretty much filled with cooking.
That's how I like it, though! I just love being in the kitchen and creating. It's such a great creative outlet for me.Before we put Oaklyn down for bed this last Sunday, Hunter and I began talking about what I should make for dessert. I was feeling sheet cake. I really love sheet cake!He asked for chocolate sheet cake with peanut butter frosting because the guy could live off peanut butter.That's how this amazing recipe came to life!I was taking chances as I went along throwing things into the kitchenaid and I could not be more happy with how it turned out. Seriously, it is so good!The sheet cake is moist and rich. The frosting is the perfect mix of sweet and salty. And of course the butterfinger bits are the perfect crunchy addition.

  1. 1 cup water
  2. 1 cup butter (2 sticks)
  3. 4 Tbsp unsweetened cocoa powder
  4. 2 cups all-purpose flour
  5. 2 cups granulated sugar
  6. 1/2 cup brown sugar
  7. 1 tsp baking soda
  8. heaping 1/2 tsp salt
  9. 1/2 cup sour cream
  10. 2 eggs
  11. heaping 1 tsp vanilla
 Frosting Ingredients: 
  1. 8 Tbsp milk
  2. 1/2 cup crunchy peanut butter
  3. 1/4 cup butter (1 stick)
  4. 1 tsp. vanilla
  5. 5 1/2 cups powdered sugar (more or less)
  6. 1/2 cup crushed butterfinger bits

  1. Preheat oven to 350 and grease a jelly roll pan.
  2. Add water, butter, and cocoa powder to a medium saucepan over medium heat stirring occasionally. Let the mixture come to a boil.
  3. Meanwhile, cream together eggs, vanilla, and sour cream in a stand mixer or with a hand held mixer. When combined slowly add in flour, sugar, baking soda, and salt. Once the chocolate mixture has been brought to a boil, remove it from the heat and pour into the other batter. Mix it up until there aren't any lumps.
  4. Pour your batter into the prepared pan and smooth with a spatula to make sure there is an even layer. Bake in preheated oven for 15-20 minutes or until set. Mine was perfect at 15 minutes. You want it to be moist, not overdone. 
  5. When the cake is about half-way done start to make the frosting by adding milk, peanut butter, vanilla, and butter to a saucepan. Bring the mixture to a boil. Once brought to a boil, remove from heat and mix in your powdered sugar. I like to use my hand-held mixer to get rid of powdered sugar lumps. Pour the warm, delicious icing over your warm cake. Use a spatula to spread it evenly over the cake. Let cool for about 5 minutes, then sprinkle your butterfinger bits over the top. Now try your hardest to allow the frosting to set for another few minutes before eating!

6. Enjoy!

Seriously though, I really hope you enjoy this!
Sheet cakes obviously make a ton, so I brought a bunch to my husband's work and they all loved it too.
If you store it in an air tight container it should last a few days.
I can't wait to make this stuff again!
Let me know if you tried the recipe and loved it in the comments :)

All my love,
Aleigh Joy

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