Chocolate Texas Sheet Cake with Peanut Butter Frosting

Not a very appealing looking result, but this Chocolate Texas Sheet Cake really is delicious. Fudgy and chocolatey inside with a sticky, drippy, VERY yummy frosting. You add the frosting while the cake is still hot so it seeps right into the cake. How could that be anything but good?

I was making this cake for my grandson's nursery school " Grandparents Day", and knowing that some kids might not like or even be allergic to peanuts, I changed the flavor of the frosting. 

Last visit to the U.S. , I made my rounds to Williams -Sonoma (no way I visit without going there!) 

and came across this.............

.............and this!

Not only did I find them ( they don't always carry them) but they were on sale for really silly prices.

So here I was, worrying about weight restrictions, and carrying back in my suitcase, jars of graham crack and vanilla wafer butter! (among many other things that god only knows how I made the weight limit!)

The graham cracker butter went first, but I had been saving the vanilla wafer butter for the right occasion. This Texas sheet cake was it. The solution to the peanut issue without sacrificing flavor or texture. The taste was great-both kids and grandparents went crazy over it. I threw some sprinkles on top for the kids, but made the mistake of doing it too early and they just sort of sunk into the frosting. Live and learn!

Lately I have been very lazy ( or rather just so busy that I don't have time) to get out my camera and set up the tripod etc. etc. so please excuse the horrible phone photo, but you get the idea!

Not a hard cake to make- give it a try! You can find the recipe here at Baked Sunday Mornings.

Enjoy!

And here is a quick last minute addition for Purim- rainbow hamataschen ( or ozney Haman as they are called in Hebrew.

Hamantashen

Tomorrow is the Jewish holiday of Purim. "Pur" in Hebrew, means "lots" or "lottery". The holiday celebrates the bravery of Queen Esther and how she saved the Jewish people from the evil Haman (an advisor to the king) in Persia in the city of Shushan. He decided to do away with the Jews and drew "lots" to decide which day would be their doomsday. Queen Esther found out about his plan and basically ratted on him to the king(who up until that time didn't even know she was Jewish). Long, complicated story, but in short, she saved the day. The date that was originally chosen for the Jews to be destrpyed , now became a day of celebration. It is a joyful, fun holiday , especially for children, who dress in costumes and parade around the city . The story of Queen Esther is read in synagogues throughout the world. It is a tradition that every time the name of Haman is mentioned, children and adults alike, shake noisemakers in the air, yell and shout, so as to drown out his evil name.

What is left of the evil Haman today is actually something very sweet and yummy. In Yiddish they are called "hamentashen" and in Hebrew , "ozney Haman" ( which is sort of strange since the translation for that is Haman's ears(!)and the three cornered cookies resemble his hat!)

So today, I made ozney haman with my 3rd, 4th and 5th graders. I made the dough at home and brought it to school since the class wasn't long enough to make and chill the dough.

I brought in rolling pins and round cookie cutters and had stations around the room so that everyone would be occupied while the others were making their cookies. Fillings were varied and ranged from strawberry and raspberry jam, to halva or date filling. The kids had a great time and the dough was delicious. I got the recipe from Carine Goren, an Israeli pastry chef, and it really is a winner. Below is the recipe I printed out for my students to take home and try with their families. I hope you enjoy them as much as we did today in class! Happy Purim- Hag Purim Sameach!

Ozney Haman for Purim

( Carine Goren)
Preheat oven to 180 C (350 F)
Ingredients:

200 grams cold butter cut into cubes
2 cups (300 grams) flour
½ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1/4- 1/3 cup of milk
Filling:
Prepared poppy seed filling, chocolate spread, jam, date spread or any other filling you like.

How to make them:

1. In a food processor, mix all ingredients except milk until it becomes crumb-like.
2. Slowly add a bit of milk and mix until the dough forms a ball. If the mixture seems dry, add a bit more milk but be careful not to add too much. You don’t want wet dough.
3. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
4. Roll out the dough between two sheets of parchment paper and cut circles with a glass or cookie cutter.
5. Place a teaspoon of filling in the middle and pinch closed to form a triangle.
6. Place on parchment paper lined baking sheet and bake at 180 C. (350 F) for 12-15 minutes. The edges should be a golden color but the cookies should not turn brown.
7. Cool and ENJOY!