CAKE MIX DOCTOR PEANUT BUTTER CAKE RECIPES

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PEANUT BUTTER CAKE WITH CHOCOLATE ICING - THE PIONEER …



Peanut Butter Cake with Chocolate Icing - The Pioneer … image

I’ve been wanting to take the chocolate sheet cake recipe I’ve made for my entire married life—the same sheet cake recipe my mother-in-law handed me w

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 18

FOR THE CAKE:
2 c. Flour
2 c. Sugar
1/4 tsp. Salt
1/2 c. creamy peanut butter 
2 sticks Butter
1 c. Boiling Water
1/2 c. Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FOR FROSTING:
1/2 c. Finely Chopped Pecans
1 3/4 stick Butter
4 tbsp. (heaping) Cocoa
6 tbsp. Milk
1 tsp. Vanilla
1 lb. (minus 1/2 Cup) Powdered Sugar

Steps:

  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add peanut butter. Stir together. 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 measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350-degrees for 20 minutes.
  • While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  • Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

PEANUT BUTTER CAKE WITH CHOCOLATE ICING - THE PIONEER …



Peanut Butter Cake with Chocolate Icing - The Pioneer … image

I’ve been wanting to take the chocolate sheet cake recipe I’ve made for my entire married life—the same sheet cake recipe my mother-in-law handed me w

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 18

FOR THE CAKE:
2 c. Flour
2 c. Sugar
1/4 tsp. Salt
1/2 c. creamy peanut butter 
2 sticks Butter
1 c. Boiling Water
1/2 c. Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FOR FROSTING:
1/2 c. Finely Chopped Pecans
1 3/4 stick Butter
4 tbsp. (heaping) Cocoa
6 tbsp. Milk
1 tsp. Vanilla
1 lb. (minus 1/2 Cup) Powdered Sugar

Steps:

  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add peanut butter. Stir together. 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 measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350-degrees for 20 minutes.
  • While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  • Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

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