So, chocolate cake, always a yes. But peanut butter frosting… meh. I’ve been vocal about my dislike of peanuts and peanut butter. Still, with plenty of sugar, the frosting tastes kind of like the middle of a peanut butter cup, which is a good thing. Peanut butter cups have been doctored enough not to be too peanut-y.

This is a pretty simple cake to whip up, no mixer needed (same with the frosting). It’s a true sheet cake – not baked in a 9×13, but in a half-sheet pan, so it’s on the thin side.

I brought it in to work, where it got eaten, but not as quickly as other things I bring in. Unlike most cakes, this one is better when chilled.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Chocolate Texas Sheet Cake with Peanut Butter Frosting (Baked Occasions, p. 72)