North Dakota Sheet Cake
Texas sheet cake is a classic with a rich chocolate cake with crackly glaze and crunchy pecans. This chocolate peanut butter version has a peanut butter cake, chocolate glaze, and peanuts. You might be wondering why this is called a North Dakota sheet cake—-nothing too deep. Just asked a North Dakotan (my brother in law Tayte) what they would he like for the ND sheet cake version.
2 cups dark brown sugar
1 cup creamy peanut butter
½ cup whole milk
½ cup sour cream
⅔ cup water
½ cup canola oil
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
3/4 cup salted butter, melted
1/4 cup cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup chopped roasted salted peanuts
Cream brown sugar and peanut butter until smooth. Add milk, sour cream, water, oil, eggs, and vanilla and mix until well combined. Add flour, cornstarch, baking powder, baking soda, and salt and mix until just combined.
Spread batter into a greased 13x18 inch rimmed sheet pan. Bake until the cake springs back when gently pressed, about 25-30 minutes.
Melt butter in a saucepan. Add the cocoa and milk and heat until steamy. Add the vanilla and powdered sugar and whisk until smooth. Add the peanuts. Pour over the cake and serve.