Chocolate Peanut Butter Cake Squares

Posted by Alayne Gardner-Carimi on

There’s something to be said about classic, from-scratch sheet cakes. Their nostalgic, homey feel is simply unparalleled in the cake world. 

Ingredients (16 servings)
1 Tbsp vomFASS Grape Seed Oil 
2 cups all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
½ tsp fine salt
1 cup buttermilk
¼ cup vomFASS Roasted Peanut Oil Vierge
1½ tsp vanilla extract
3 large eggs
1¾ cups sugar
1½ cups smooth peanut butter, warmed
2 cups milk chocolate chips
Preheat the oven to 350 degrees F. 
Line a 10-by-15-inch jelly roll pan (or 9x13 cake pan*) with parchment paper and coat with vomFASS Grape Seed Oil.
Whisk together the flour, baking powder, baking soda and salt in a bowl. 
In a measuring cup, combine the buttermilk, Peanut Oil Vierge, and vanilla.
Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. 
Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
Pour the batter into the prepared pan and smooth evenly with an offset spatula. 
Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes (*if using a 9x13 cake pan, increase cook time by about 5 minutes)*. 
Dollop the peanut butter on top and evenly smooth it over the cake as it melts. 
Transfer the cake to a cooling rack and cool completely.
Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. 
Pour the chocolate over the peanut butter and spread it evenly
with the offset spatula. 
Refrigerate until just set, about 20 minutes (much longer and the topping is hard to cut).
Cut the cake into squares and refrigerate until ready to serve.

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