PEANUT BUTTER SHEET CAKE RECIPE | ALLRECIPES
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Provided by ERNSBERGER5
Categories Sheet Cake
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 - 10x15 inch pan
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts : Calories 321.3 calories, CarbohydrateContent 39.9 g, CholesterolContent 39.9 mg, FatContent 16.6 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 6.6 g, SodiumContent 183.7 mg, SugarContent 28.9 g
TEXAS SHEET CAKE V - ALLRECIPES
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Provided by Carolyn Herbert
Categories Sheet Cake
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 10x15-inch jellyroll pan
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Nutrition Facts : Calories 256.4 calories, CarbohydrateContent 35.8 g, CholesterolContent 36.3 mg, FatContent 12.5 g, FiberContent 1 g, ProteinContent 2.4 g, SaturatedFatContent 6.4 g, SodiumContent 145.4 mg, SugarContent 28.2 g
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