Peanut Butter Sheet Cake
Warning - This cake may contain nuts. Well actually peanuts which are technically not nuts at all but legumes (like peas and beans)... but we digress. Moist and sweet this cake won't last long enough to worry about storing the leftovers.
Ingredients
| For cake | ||
| Water | 1 Cup (16 tbs) | |
| Creamy peanut butter | 1/4 Cup (4 tbs) | |
| Butter | 1/2 Cup (8 tbs) | |
| Flour | 2 Cup (32 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon (Other(Full absorption)) | |
| Baking soda | 1 Teaspoon | |
| Eggs | 2 | |
| Buttermilk | 1/2 Cup (8 tbs) | |
| Vanilla | 1 Teaspoon | |
| For frosting | ||
| Butter | 3/4 Cup (12 tbs) | |
| Buttermilk | 6 Tablespoon | |
| Peanut butter | 1/2 Cup (8 tbs) | |
| Powdered sugar | 3 1/2 Cup (56 tbs) | |
| Vanilla | 1 Tablespoon |
Directions
GETTING READY
1. Preheat oven to 375 degree F.
MAKING
2. Place a medium pot on medium high flame, and add water, peanut butter, and butter in it. Bring to a boil. Remove from heat.
3. In a bowl, mix together the flour, sugar, brown sugar, salt, and baking soda. Mix well.
4. Add hot peanut butter mixture and stir to combine.
5. Add the eggs, buttermilk, and vanilla to the bowl and mix well.
6. Into an 11X17-inch non-stick jellyroll pan, pour the batter. Pop the pan in oven and bake for 15 minutes.
For the Frosting:
7. Place a small pot on heat and add butter, buttermilk, and peanut butter in it. Bring it to a boil.
8. Remove the pan from heat and add the vanilla and powdered sugar. Add sugar in batches and mix after each addition.
FINALIZING
9. Pour frosting over the warm cake.
SERVING
10. Cut into slices and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 761Calories from Fat 293
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 16 g80%
Trans Fat 0 g
Cholesterol
Sodium 433 mg18.04%
Total Carbohydrates 109 g36.3%
Dietary Fiber 1 g4%
Sugars 84 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
