This cake was a big hit in my house. There are five members in my family so having a giant sheet cake around is always a good idea. I am from Texas so there was no way I was skipping this one! I haven’t encountered these cakes often as an adult, though–they were mostly a staple of my youth.

The cake came together easily and I loved that it baked so quickly. The cakes I remember as a kid all had chocolate frosting and usually chopped pecans on top, but the peanut butter frosting tasted exactly like my grandmother’s peanut butter fudge! The one downside was that the amount of peanuts it called for was a lot and for some reason I used them all. I gently pressed them down into the warm frosting so they would stick but I still spent the week sweeping peanuts off of my floors. Next time I’ll definitely just do a light sprinkle.

The frosting fused perfectly and I loved that the yummy peanut butter layer was almost as thick as the cake itself. The frosting coated the cake and kept it moist all week and it was a great after dinner dessert every night for almost the entire school/work week. My big boys requested it for their lunch box dessert a few days as well.

Everyone was sad to see it go and it will definitely be added to our family dessert rotation!

Go see what my baker friends thought about this cake from my home state!

Next Up: Blood Orange Tiramisu!

I was so excited to make this cake. I had never made homemade toffee before and you can always count me in if a bundt cake is happening.

The toffee making started out fine, I had a hard time reading my thermometer and was afraid to let the mixture go too long. I pulled it, poured it in the pan and added the chocolate and almonds. My husband is making a 7 layer dip for the Super Bowl today and he was not amused that I took the glass pan he had pulled for his dip. I assured him I’d be done and have it washed, ASAP.

The toffee looked amazing in the pan and I was excited to taste it. I asked for help breaking it out of the pan and that’s when things went south. I didn’t let the toffee cook on the stovetop quite long enough and the texture was more like caramel than toffee. When my sweet man was trying to liberate it from the his pan it shattered. I knew I should have used the metal pan!!

The rest of the cake preparation went much more smoothly, and everything seemed fine. The batter tasted super yummy. My only concern was the cake seemed to sink slightly as it cooled. Once I flipped it over it seemed fine.

I haven’t tried it yet because we are taking it with us to friends’ house this afternoon, but I’m guessing it’s going to be great!

Go see what my fellow bakers thought!

Next Up: Cherry Almond Crisp–yum!