Layers of moist chocolate cake interrupted by the delicious flavors of butterfinger chocolate chip cookie dough and topped off with a creamy chocolate topping and peanut butter cream cheese frosting. This may be the best vegan birthday cake of all time and I’m sharing a big Happy Birthday to everyone with an April birthday to celebrate, including my hubby, Shawn!
I think my mom makes this Texas Sheet Cake every summer which means having a slice of it right now makes me feel all summery inside. Just imagine tender and moist chocolate cake topped with a pecan-infused chocolate frosting that’s poured over while the cake is still hot, causing the icing to nudge its way into every nook and cranny available. This cake yields decadent and rich chocolate and pecans in each and every bite. Wanna join me?
I recently read the book “Wild” by Cheryl Strayed telling the story of her months-long journey hiking through the PCT Trail. I call it the rugged woman’s version of Eat, Pray Love. I think I could totally take on the rugged life for awhile, but only if I knew I had this cake waiting for me when I was done. I guess I’m not so rugged after all.