Peanut Butter Cake with Chocolate Icing

I made this cake for Dad for Father's Day. It was really good. I think every dessert recipe The Pioneer Woman makes is yummy. :) Mom wanted me to post it so she can make it again. Make it for a large gathering because it is huge!


Here is the link to the recipe. http://thepioneerwoman.com/cooking/2013/11/peanut-butter-cake-with-chocolate-icing/

Recipe

Peanut Butter Cake with Chocolate Icing

Prep Time:

 10 Minutes

 

Cook Time:

 30 Minutes

 

Difficulty:

 Easy

 

Servings:

 16

Print Recipe

Ingredients

•  Cake
• 2 cups All-purpose Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-3/4 stick Butter
• 1/2 cup Peanut Butter
• 1 cup Boiling Water
•  Icing
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 6 Tablespoons Milk
• 1 pound Powdered Sugar, Sifted
• 1 teaspoon Vanilla

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, stir together flour, sugar, and salt. Set aside.

In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.

In a medium saucepan, melt 1 3/4 sticks butter. Stir in peanut butter until smooth. Add boiling water, let the mixture bubble up for about 10 seconds, then remove from heat.

Pour the peanut butter mixture over the flour/sugar mixture and stir until halfway combined. Pour in the buttermilk mixture and stir gently until the batter is smooth. Pour the batter into a sheet pan or jelly roll pan and smooth the surface. Bake for 20 minutes, then remove it from the oven.

While the cake is baking, make the icing: Melt 1 3/4 sticks butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker.

Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm.

Grandma Gilbert's Potatoes

You guys have to make these! They are seriously delicious. I had forgotten about them until we went to Colorado and then mom made them one night. I made them for dinner today and almost ate the whole pan myself. They are pretty easy to make and super good, so you might want to double the recipe so you have leftovers for the next meal.

Ingredients:
6–8 potatoes sliced (if you have one of those nifty slicers like mom's use it, but be careful!)
1/2 an onion sliced
6 pieces of bacon cut into pieces using kitchen scissors
1 can cream of mushroom soup

Directions:
Cook bacon and onion in a large skillet. Leave the grease in the pan and then add the sliced potatoes and cream of mushroom soup and mix it all together. I like potatoes crispy, so once everything is mixed, you don't have to stir it that often. I cooked mine like this for about 10 minutes.

At this point you have a choice. You can either continue cooking them over the stove top until the potatoes are soft and ready to eat, or you can put them in a baking dish, cover, and bake at 350º F for 15–20 minutes.

Either way, they turn out really good...and I think since it is a family recipe it means it is fat free!

Thanks Grandma Gilbert for the delicious recipe and Mom for teaching it to me.