Peanut Butter Chocolate Chip Sheet Cake

As promised, I am posting Peanut Butter Chocolate Chip Sheet Cake

Well I was supposed to upload them last week, but I have millions of things that need my extra attention that I couldn't just leave them lying around (especially my assignments!!)

The thing about blog is, that I have been contemplating for so long whether to create one or not. Many of my friends really want me to create a blog so that I can at least share my recipes up here, or let them know places to eat in Sydney. BUT (there's a big but) the one thing that keep on niggling my mind is that to have a blog, you will need to keep updating it! I love to write but sometimes to lazy to post it, or when I get caught up with millions of other things to do, the blog is going to be left un updated for soooooooooooooooo long...
HOWEVER... now that I have made the effort to create one and also broadcast-ed this news to everyone, I guess I have to make the commitment to keep on updating it *-_-*

Without further a do, here's the peanut butter choc chip sheet cake recipe (gosh it's such a short name I am going to call it PBCC cake)
I made these babies in the morning and by mid day they are all gone... so yeah they are just that good, and I am not self praising myself, but the cake is really good, and as an added bonus if you add in 250gr dark chocolate chip (délicieux!)

Ingredients
1 cup of peanut butter (Yep one whole cup)
1/2 cup butter, softened
2/3 cup white sugar
1/3 cup packed brown sugar
4 eggs
1 tspn vanilla extract
1 cup plain flour
1 tspn baking powder (you can omit this if you don't have it)
1/4 tspn salt
250gr Dark Chocolate Chips

Directions

1. Pre heat the oven to 175 degrees C (Please adjust this accordingly, everyone's oven has a mind of its own, if you have an oven thermometer please use this)
2. My pan is Baker's secret Lamington pan - 30x19cm - Grease the pan (If you don't have pan this big, you can use slightly smaller pan but remember the smaller the pan, the longer you will need to adjust the baking time of the cake, also keep in mind the cake will rise. So either use two smaller pans (to get the thin "sheet like" cake) or use one big one like mine.
3. In a medium bowl creamed softened butter and peanut butter (NOTE: if you want soft chewy consistency DO NOT use mixer but use whisk instead). Gradually add the brown sugar, white sugar, eggs, and vanilla; mix until flufy
4. In a separate bowl, combine flour, baking powder and salt
5. Stir the flour mixture to the liquid mixture, then with a spatula mix everything until well blended
6. Pour into prepared pan, then put into the oven for 25-35 mins - This again depend on how you like your cake, if you like it chewy and moist 25 mins is more than enough. If you like cakey texture than the full 35 mins. (NOTE: I always do this when I bake a cake, when a recipe calls for 25 mins baking time, at around 15-20 mins, turn off the oven but leave the cake inside for another 5 to 10 mins) this way you can ensure that the cake won't over baked)

Fresh out of the oven!!

This cake can be stored in the freezer for three days (IF there's anything left for storing that is!)

Eat more be merry!

XOX

Yuli