Peanut Butter Texas Sheet Cake
Recipe: #19589
June 16, 2015
Categories: Desserts, Cakes, Dairy, Nuts/Seeds, Peanut, Baby Shower, Birthday, Christmas, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Potluck, Oven Bake, Vegetarian, Kosher Dairy more
"One taste of this ultra-moist cake and icing and you will be floating in peanut butter heaven, if your a lover of cakes and peanut butter don't miss this experience! Great for kids birthday parties as long as there is no nut allergies. Adapted from Gooseberry Patch"
Original is 15-20 servings
Ingredients
- FOR CAKE
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- FOR THE ICING
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- TOPPING OPTIONS - one or all
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Nutritional
- Serving Size: 1 (151.9 g)
- Calories 553.7
- Total Fat - 25.2 g
- Saturated Fat - 13.5 g
- Cholesterol - 79.8 mg
- Sodium - 471.9 mg
- Total Carbohydrate - 79.5 g
- Dietary Fiber - 1 g
- Sugars - 64.7 g
- Protein - 5.5 g
- Calcium - 34.8 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
FOR THE CAKE
Step 1
The cake must be warm when spread the icing over it.
Step 2
Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350° for 15 to 20 minutes, until it springs back when gently touched.
FOR THE PEANUT BUTTER ICING
Step 3
Combine butter, peanut butter and 1/3 cup plus 1 tablespoon half and half cream in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar, salt and vanilla till you get a spreading consistency. Spread icing over warm cake.
Step 4
Cool completely then sprinkle top with anyone or all of the topping options.
Tips & Variations
- 15"x10" jelly-roll pan
1 Reviews
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