Used while still warm over a fresh from the oven cake, it oozes into all the nooks and crannies and sets up soft and pliable. Cooled down, you can pipe it over cupcakes or cookies for a glamorous look.
Today I'm using this frosting over a chocolate or Texas sheet cake. I'm not providing the recipe for the sheet cake, so simply find one you like. I prefer to use This one by the Pioneer Woman, but go with whatever works for you. When the cake is about 5 minutes from being done, get going on the frosting. You want the cake and the frosting to be warm at the same time.
Okay, so let's get started. Your cake has about five minutes left of cook time, and....
Chocolate and Peanut Butter Frosting over Chocolate Sheet cake
8.5 oz. chopped dipping chocolate or fine quality chocolate chips
4 Tbl. Creamy Peanut Butter
3 Tbl. softened butter
Handful of salted peanuts, chopped fine
**You don't have to be terribly particular about the measurements here. If you have a bit more chocolate, that's fine, and I never actually measure my peanut butter. Have you ever tried getting peanut butter out of a measuring spoon? It's the worst. I just throw in what looks to be 4 Tbl, and then taste it to make sure it's delicious.**
Add peanuts and stir until they're coated.
Thanks for reading!
See what else I've made using this versatile frosting:
Frosting for Wacky Cake
And as piped frosting on vanilla shortbread cookies. Think Valentine's Day!