Peanut Butter Sheet Cake Food

PEANUT BUTTER SHEET CAKE

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.

PEANUT BUTTER SHEET CAKE

Steps:

• Combine 1st four ingredients in a saucepan.
• Bring to a boil.
• Remove from heat.
• Mix in remaining ingredients.
• Pour into a lightly greased jelly roll pan.
• Bake 350 degrees for 20-25 minutes.
• Cool and frost.
• Frosting:.
• Place 1st three ingredients in a saucepan.
• Bring to a boil.
• Remove from heat.
• Blend in powdered sugar and vanilla until smooth.

PEANUT BUTTER SHEET CAKE

Steps:

• Mix sugar and self-rising flour; set aside.
• Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.
• Pour over dry ingredients.
• Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.
• Pour into greased 18" x 12" pan and bake for 25-30 minutes at 350 degrees.
• To make icing, bring to a boil 1 stick of remaining butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake.

PEANUT BUTTER SHEET CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Set oven to 350°F (oven rack set to second-lowest position).
• Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
• In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
• In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
• In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
• Spread the batter into prepared pan.
• Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
• Cool cake in pan completely.
• For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
• Beat in the whipping cream until combined.
• Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
• Spread over cooled cake.

PEANUT BUTTER SHEET CAKE

Steps:

• Put first four ingredients in sauce pan and bring to boil.
• Then add to rest of ingredients and mix well.
• Pour into a well-greased and floured 13x9x2-in. pan.
• Bake at 400 degrees for 20 minutes.
• FROSTING.
• Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
• blended then frost cake.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
• In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
• Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
• For the frosting:
• In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
• Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
• Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
• Sheet Cake Variations:
• Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
• Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
• Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
• Sheet Cake Variations, follows.

CHOCOLATE-PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth., Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.

CHOCOLATE PEANUT BUTTER CUP SHEET CAKE

Steps:

• Mix together all the dry cake ingredients in a large bowl.
• Bring to a boil the water and margarine.
• Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
• Mix well.
• Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
• Bake cake at 350°F for 25 minutes.
• Frosting: You MUST FROST this cake while still hot/warm from the oven.
• Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
• Spread on top of still warm cake.
• Let cake cool to room temperature and serve.
• YUM!

PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.