I know, this picture is awful. There’s a reason for that (besides that I’m a poor photographer). I just really wanted to show you–yes you, the lone reader I have–the fantastic ingredients that went into this little sheet cake. I’m so excited by both of these little jars–giddy even…So yep, this fantastic cake is baked up with none other than the most fabulous peanut buttery product available at your local Target: Peanut Butter & Co.’s White Chocolate Wonderful. Mmmm. Mmmm. Mmmm. Oooh la la. Yes, I’m smitten. And that, of course, is topped only (no pun intended, though I do kind of like it) by the ultra-fab Harry & David Cherry Preserves! Nothing short of premium products up in this kitchen, y’all.
I chose this cake because it’s a super-simple sheet cake and I hadn’t tried one of those in Denver yet. I needed something easy, and I *hoped* this was it. Well, score. It was. So, since this was an incredibly busy week, here’s a recipe for this incredibly easy cake. See how that works?
2 c Flour
1 c Sugar
1 c Brown Sugar
1/2 tsp Baking Soda
1/4 tsp Salt
1 c Water, heated
1 c Butter, melted
1/2 c Peanut Butter, melted
2 Eggs, lightly beaten
1/2 c Milk, heated
1 tsp Vanilla Extract
Jelly/Jam/Preserves, any flavor
Preheat oven to 350. Grease a large jelly roll pan. Whisk together the flour, sugars, baking soda, and salt in a large bowl. In a medium bowl, stir together the water, butter, peanut butter, eggs, milk, and vanilla extract. Add these combined ingredients to the flour mixture and mix well.
Pour this runny batter (yes, it’s really thin) into the prepared pan and bake about 22-25 minutes. Cool completely.
Slice into big squares (or whatever) and make a sammy by stacking two pieces with jam in between (seriously, you have to be told how to make a sandwich?) or just smear a little bit of jelly on top of the piece when you serve it. Fantastic.
Yield: One big jelly roll pan full of peanut butter goodness…24 pieces or 12 sammies or maybe just one giant Melissa-sized sammy.