a quick and simple to make hot, meaty chicken pot pie.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 cup margarine
- ¼ cup unsweetened cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 eggs
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 ½ tablespoons vegetable oil
- ¼ cup unsweetened cocoa powder
- ½ cup margarine
- 6 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
- In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners’ sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
Nutrition Facts
| Calories | 718 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 446 mg |
| Sugars | 73 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
It was fudgy but really good. Almost everyone who tried it liked it. I also enjoyed it.
I have been making this exact same recipe since the late sixties and it has been a must for every family gathering for about fifty years. My mother had made it from a recipe in the New York Daily News and I’m curious about how it got to All Recipes. The cake seems to come out differently every time but it is always very dense, never light and fluffy, so that comment was a surprise to me. I always use quite a bit less sugar. My chocolate frosting is sometimes too thin and slides off the peanut butter. Has anyone changed the recipe to make it thicker? Here’s the original recipe from the paper, taped together many times.
This cake is SCRUMPTIOUS and oh so MOIST!!!!
I made the cake as directed, though I added the eggs after the initial mixture cooked on the stove, as others advised. I was disappointed. The texture came out very dense. It was moist, but the cake just wasn’t that chocolatey to me. I took it to work for a birthday. The comments were fairly positive, but half the cake was left over. I will probably just do the Black Magic Cake (which is always a hit for me) and try this peanut butter/frosting combo on that.
It’s just too rich and heavy and not much peanut butter flavor.
This is the buttermilk chocolate cake I’ve been making since 1969. (A super neighbor gave the recipe to me). Sometimes it’s called Texas Sheet Cake, Texas Brownies, Buttermilk Sheet Cake, Brownies for a Crowd, etc. Some reviews were low and said the eggs turned into scrambled eggs. That might be due to the process, not the ingredients. The original calls for the water, cocoa, & butter to be brought to a boil. Then to pour the hot mixture over sugar, flour, & baking soda in a large bowl. Add buttermilk, eggs, & vanilla last. Then pour it into either a 9 x 13″ pan, or a large cookie sheet pan with narrow sides. Some recipes call for the soda to be added to the buttermilk. Either way works, & I think that if you follow this technique, your cake will turn out perfectly. Also, some recipes call for a very hot oven: 400 degrees, if baked in the cookie sheet pan. And to bake it for a shorter amount of time if doing this.
dense, love it that way.
Delicious! Why I liked it and will make it again: ingredients on hand, easy to make — don’t need an electric mixer, the cake was very moist, amazingly not too sweet, and it came out perfectly and as I expected. I made two small changes: for the peanut butter layer, I used 2 cups of peanut butter and 1/2 stick of softened butter, deleting the vegetable oil. This made for a very flavorful, smooth and easy-to-spread peanut butter layer. Secondly, I combined the raw eggs and the buttermilk together and then added it to the saucepan after I had removed it from the heat. Without the peanut butter layer, this will be my new chocolate sheet cake recipe.
I added the eggs to the dry and wet mix after I had already mix them. I also thinned the frosting out by adding more buttermilk which I put into a Ziploc bag and drizzle across the top. Other than that I followed the instructions to the tee and it turned out excellent.
I have had and used this recipe since 1975. I melt the butter on low heat in the pan, then beat the eggs and add them with the cold water and buttermilk and stir continuously and have no problem with the eggs cooking. This is NOT a recipe for dieters! It is very rich and very delicious – and addicting. If you like the combination of chocolate with peanut butter, I think you will LOVE this recipe! I like it best when I have a cup of hot coffee with COLD piece of this cake, but a glass of milk with a piece of this cake is pretty darned good too.
It was my turn to make the office birthday cake so I was looking for something that would satisfy our love for the 2 basic food groups, chocolate and peanut butter. After reading all the reviews I made the cake, adding the eggs to the dry mixture and omitting the oil (I put the peanut butter in the microwave for 15 seconds to make it more spreadable). I also used chunky peanut butter which we all love. I hate trying a recipe for the first time on company, but the reviews led me to believe I had nothing to worry about and they were right!!!! It was a hit, everyone loved it. And I agree. It was moist, rich and yummy. Well worth the caloric intake. I will definitely make this cake again.
I loved this recipe! I did make a few changes though. I didn’t have any buttermilk so I used 1 cup of whole milk. I also used 1/2 cup of water instead of 1 cup. I added the peanut butter (3/4 cup) into the saucepan with the coco powder, butter(only 1/2 cup), milk, and water. For the eggs, I cracked them in another bowl, beat them, then I tempered the eggs by spooning 4-5 scoops of the hot coco/peanut butter mixture into the eggs as I whisk it. I then slowly poured the whole egg mixture into the saucepan as I whisk it. After this I poured the hot mixture into the flour/baking soda/(1/2 tsp salt)/sugar (only 1 1/2 cups)mixture, and mixed. I poured that mixture into a greased pan and placed it into a 350*F preheated oven. Baked for 20 mins and I immediately put the cake in the freezer for 15-20 mins to stop the cooking.(Next time i will bake at a lower heat because I did get a little crust around the cake) For the frosting I just made a regular chocolate frosting using 2oz of german chocolate, 3 tbls butter, milk, and confectioners sugar. Twas soo yummy!
Hands down the best cake in the world!
it’s very moist and goey in the centre, and the icing is quite something! I got away with much less, thou, beacause they seem not to appreciate too strong an icing presence around here. Fabulous indeed!!
DELICIOUS. Wanting to make a dessert that contained my favorite thing, chocolate, and my boyfriends fav (peanut butter) I decided to try this recipe. He is not much a chocolate person but he even had seconds. This was the most moist cake I have ever made. I did as others suggested and mixed the egg with the dry ingredients. Will make this for our family Christmas dinner and it is sure to be a hit.
This cake turned out perfect! I added the eggs to the sauce pan once I removed chocolate mix from heat, then added to dry as suggested. The cake turned out moist and the icing was delicious. You just poor the icing over the peanut butter once it’s cool. Taste like a Reeses PB cup! Next time I’ll add Reeses Pieces to the top for some color!
Delicious cake and icing. I added the eggs after was well, good call. Also I added crushed graham crackers and reeses pieces to the peanut butter mixture and used 1/2 the oil suggested. It was great. I also used the reeses pieces to decorate the top of the cake, a nice touch!
I made this for a coworker, and they moaned aloud while eating it. I am sure I will be asked to make it again.
Rating this cake on the mixture itself (we do not eat peanut butter) and it is very good. One of the view chocolate cake recipes that isn’t loaded with baking soda.
Very good flavor. I made for my father-in-law’s 91st birthday and he loved it. I would reduce the cooking time by 5 minutes next time as it seemed a teeny bit dry.
This cake was sooo good. We made it exactly as it said and it weighs as much as a lasagna!! Very rich and filling! I wouldnt change a thing!