Its still Chocolate Month

February is National Chocolate Month. Of course, Valentine's Day accounts for much of that, but the entire month of February is for lovers of chocolate. Chocolate has a long history, dating back to early civilizations who believed chocolate to be an aphrodisiac and mood booster. It is still definitely a mood booster!
Besides its sweet history, we also know know that chocolate does have some healthy benefits, in moderation of course! Chocolate contains iron, potassium, fiber and some antioxidants. These antioxidants, flavonoids, may be able to do things like relax blood vessels and promote healthy circulation. Polyphenols, another antioxidant, helps protect the body from free radical damage which can be a protection from cancer. The darker the chocolate, the healthier it is.
I love to bake with chocolate and my family loves to eat those chocolate baked goodies. This recipe combines two of our favorite flavors, chocolate and peanut butter. The preparation of this sheet cake reminds me of the brownie recipe I make often. Keep this cake in the refrigerator to keep it fresher (and to slow down the munchers!).

CHOCOLATE PEANUT BUTTER SHEET CAKE

Ingredients for Sheet Cake:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) butter

½ cup creamy peanut butter

1 cup water

½ cup unsweetened cocoa powder

½ cup sour cream

3 large eggs, lightly beaten

2 teaspoons vanilla extract

Ingredients for Icing: (I cut the icing recipe in half and thought it was enough)

½ cup (1 stick) butter

¼ cup creamy peanut butter

4 tablespoons unsweetened cocoa powder

6 tablespoons milk

1 teaspoon pure vanilla extract

3 ½ - 4 cups powdered sugar, as needed to reach desired consistency

¼ cup chopped salted peanuts

Directions:

1.     Preheat oven to 350°. Coat a 13”x9” baking pan with non-stick cooking spray.

2.     In a large bowl, whisk flour, sugar, baking soda and salt; set aside.

3.     In a small saucepan, melt the butter with the peanut butter over low heat. Stir in the water and cocoa powder and increase heat to medium-low to bring just barely to a boil, stirring occasionally. Remove from heat and add to the flour mixture, stirring just until moistened.

4.     Add sour cream, lightly beaten eggs, and vanilla, whisking until completely incorporated. Transfer to prepared baking dish. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.

5.     Prepare icing while cake is baking.

Directions for icing:

1.     Melt butter with peanut butter in a small sauce pan over low heat. Whisk in cocoa powder, milk, and vanilla. Whisk in powdered sugar, a little at a time, until you’ve reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until powdered sugar has dissolved and icing is smooth.

2.     Remove from heat and immediately pour icing over warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped pecans.

3.     Allow to set for at least 30 minutes or longer before slicing and serving.