The countdown to the much anticipated rain begins. It should arrive tomorrow, but the clouds are awfully threatening now. I took Duke for a longer walk this morning in case we can’t get out tomorrow. He flailed so hard as if he wasn’t out for an hour and a half yesterday. Pulling one direction, sniff sniff, pulling another direction, pee break, pull back the other way, sniff and pee again, pounce on a rock and try to carry it, pee, and trot. I thought my arm was going to fall off.
I don’t need a Dog Whisperer to tell me he was in total control. But he wouldn’t be my dog if he didn’t flail about. You’d think he came right from my belly.
Now he’s passed out and not even moving when I stick a leftover bite of peanut butter toast under his nose. Flailing does that. Knocks you right out. Speaking of peanut butter, I have a real treat to share with you. And you should share it with others because it’s a sheet cake and makes a ton. Tastes like a peanut butter cookie in the form of a cake and frosted. Yea. It’s so moist and the peanut butter frosting takes it to the next sheet cake level. It’s a Gooseberry Patch recipe that’s a real keeper.
This recipe is from Gooseberry Patch’s Church Suppers book and shared by Kathi Rostash of Nevada, OH. Thanks, Kathi!
Peanut Butter Texas Sheet Cake
- 2 c. all-purpose flour
- 2 c. sugar
- ½ t. salt
- 1 t. baking soda
- 1 c. butter
- 1 c. water
- ¼ c. creamy peanut butter
- 2 eggs, beaten
- 1 t. vanilla extract
- ½ c. buttermilk
- Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350° for 15 to 20 minutes, until it springs back when gently touched.
- Peanut Butter Icing:
- Half cup butter, ¼ c. creamy peanut butter, ⅓ c. plus 1 T. milk, 16-oz. pkg. powdered sugar, 1 t. vanilla extract
- Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.