Chocolate And Peanuts Sheet Cake
Thursday, October 12, 2017 at 11:37AM
Mark Scarbrough in Desserts, cake, chocolate, chocolate sheet cake, peanuts, sheet cake

Mercy. This thing is rich. Crazy. It's also irresistible. Which might explain why there was so much talk on the podcast about the size of Mark's butt.

If you haven't listened in--trigger warning: butts--check it out in the media player on the main recipe page on this site.

This is an exclusive recipe, in celebration of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. Which you can get here. Because you need more cake and pie. By which we mean, lots and lots more cake and pie.

In the meantime, here's the exclusive recipe. Use it wisely.

Chocolate And Peanuts Sheet Cake

Serves a lot. We got 48 squares out of ours.

1. Position the rack in the center of the oven. Heat the oven to 350F. Generously spray the inside of a 13 x 18-inch baking sheet with nonstick spray.

2. Using an electric mixer at medium speed, beat 3 sticks (24 tablespoons) of the butter and the brown sugar in a large bowl until creamy and fluffy, 4 – 5 minutes.

3. Stop the mixer, add the flour, and beat at low speed just until a crumbly dough forms. (You should probably turn off the mixer and scrape down the inside of the bowl at least once.)

4. Dot this dough all over the prepared sheet pan. Then use your cleaned and dried fingers to press it into an even crust across the pan. There must be no cracks or gaps in the crust.

5. Bake until very lightly browned at the edges, about 15 minutes. Transfer to a wire rack while you make the chocolate topping.

6. Melt the remaining 1 stick (8 tablespoons) of butter, the chocolate, and the corn syrup in a large saucepan set over low heat, stirring quite often, until smooth. Stir in the vanilla.

7. Pour this chocolate mixture evenly over the prepared crust, spreading it gently to the sides of the pan. Top with an even layer of the peanuts. Gently ress them down a bit to stick into the chocolate.

8. Bake until the topping is bubbling and set, about 15 minutes. Transfer to a wire rack and cool for at least 2 hours before cutting into squares.

Article originally appeared on bruceandmark (http://www.bruceandmark.com/).
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