Dark's Kitchen
Serves 10-12


2 C flour
2 C sugar
4 Tbsp cocoa
2 sticks butter
2 eggs, beaten
1/2 C buttermilk
1 C boiling water
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt


3/4 C melted creamy peanut butter
9 oz. bittersweet chocolate, chopped, or dark chocolate
1 C heavy cream


Preheat oven to 350 F degrees. Grease a 13x18 sheet cake pan.

In a mixing bowl, combine flour, sugar and salt.

Melt butter in a sauce pan. Add cocoa. Stir add boiling water.

Allow mixture to boil for 30 seconds. Then, turn off heat.

Pour over flour mixture and stir lightly to cool.

In a small bowl, whisk buttermilk, eggs, baking soda, and vanilla.

Add to butter/chocolate mixture.

Pour onto baking dish.

Bake for 20 minutes.

In a medium bowl, place chocolate.

In a small sauce pan, over medium heat, heat cream. Bring to a boil.

When cream has come to a boil, remove from heat and pour over chopped chocolate.

Whisk until smooth.

Allow to cool slightly before pouring over cake.

Heat peanut butter in microwave for 30-40 seconds, or until it can be poured, but not until completely melted.

Pour chocolate and peanut butter across cooled cake, making alternating stripes.

Swirl with a butter knife or similar utensil to create marbling effect.
Fudgy Sheet Cake Brownies
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