I have a very unhealthy obsession with peanut butter. I can’t even buy it because I eat the entire tub in ONE SITTING. Have you ever looked to see how many calories are in an entire tub of peanut butter…? Yeah, me either, until I had already consumed it and let me just tell ya…its a stunner. To put it into perspective, I was frantically pinteresting workouts that burn 1,000 calories. Somehow I ended up laying in bed and pinning more dessert inspiration – PINspiration – if you will. Funny how that always happens…….
I just really really REALLY love me some peanut butter. Like, reallllllllllllllllyyyyyyyy.
The only thing that makes peanut butter better is… you guessed it! Chocolate!
There are no adjectives that exist in the English language for me to appropriately describe just how delicious this nutty and rich duo is. I think everyone will agree with me when I say: Chocolate and peanut butter are simply meant for each other. For better or for worse. Til death do them part. Hallelujah. Amen.
So now that you know some background about my unhealthy, ridiculous, call it what you will, obsession with peanut butter and chocolate… Let me tell you about these Peanut Butter Stuffed Chocolate Cake Balls.
I’ll just break down the goodness for you real simple-like:
- The outside is coated in milk chocolate. Good start.
- The cake is my Mimi’s Texas Sheet Cake recipe with some extra cocoa powder. Can’t go wrong with Mimi’s recipe.
- And in the middle……. A creamy, nutty, rich, wonderful, beautiful bite of peanut butter.
Bae. Some of you might also refer to this is cocoa powder. Either way.
Combine dry ingredients… Check!
This my friends, is a hard boil. Big bubbles. That’s what you want.
The top bowl is the dry mixed with the boiling water mixture. The bottom bowl is the buttermilk and vanilla mixture. Combine the two and you get the smoothest, most luscious chocolate cake batter ever.
This is Mimi’s recipe. The original. Well, actually, Mimi got it from my great Aunt Cleo. But that’s another story. This paper is older than me! So special. A few things you need to know about this recpie card:
- There is a typo. Crusco is supposed to be Crisco.
- I love the typo. It makes it so authentic.
- Oleo = margarine. A longggggg time ago people called margarine, Oleomargarine.
- I always put my cocoa in my bowl of dry ingredients instead of in the boiling water mixture. It makes no difference.
- I left out the cinnamon for this recipe. I ALWAYS add the cinnamon when I’m just making the cake, but for the sake of the peanut butter, I left it out this time.
And this is the one and only… Mimi. I love her. And her sheet cake.
One of my good friends always say, “oh my soul.”
This is an “oh my soul.” moment for sure.
- 2 cups of all purpose flour
- 2 cups of granulated (white) sugar
- 1/2 teaspoon of salt
- 1/2 cup of unsweetened cocoa powder (I use Hershey)
- 1 stick of margarine
- 1/2 cup of Crisco
- 1 cup of water
- 2 eggs
- 1 teaspoon of baking soda
- 1/2 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 1/3 cup of creamy peanut butter, divided
- 1 package of chocolate almond bark/melting candy
Measure out 1 cup of creamy peanut butter. From that 1 cup, eyeball 1/2 teaspoon sized dollops of your favorite creamy peanut butter on to a lined cookie sheet and put them in the freezer. In the meantime, preheat your oven to 350 degrees. In a large bowl combine the flour, sugar, salt, cocoa, and set aside. In a medium bowl, beat the buttermilk, eggs, vanilla extract, and baking soda together and set aside. In a medium sauce pan over low heat, melt the margarine (oleo), Crisco, and water together. Bring this mixture to a hard boil. Pour it into the bowl of dry ingredients and stir slowly until just combined. Make sure not to over mix, as that will result in a tough cake. Stir while you very slowly pour in the buttermilk mixture. It is important to pour slowly and stir as you pour. If you dump it all in, there is a possibility the heat from the boiling water mixture will scramble your eggs. Yikes! Mix until just combined. Pour into a prepare sheet pan. Bake for 18 minutes at 350 or until a toothpick comes out of the center of the cake clean. When it has almost cooled completely, melt a package of milk chocolate almond bark in a microwave safe bowl according to the instructions on the package. In no sort of orderly fashion, break up the cake and transfer it all into a large bowl. Stir in 1/3 cup of creamy peanut butter and mix until it is all smooth and combined. Take out the frozen peanut butter dollops. Roll a ball of the chocolate cake mixture around a frozen peanut butter dollop. Repeat this step until it is all gone. Cover or drizzle each cake ball with the melted almond bark. Let them set in the fridge for about 30 minutes to 1 hour. Enjoy!
Ps. I was eating straight out of my peanut butter jar the whole time I was writing this post…. I need rehab.