Peanut Butter Texas Sheet Cake Recipe 395 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 TEXAS SHEET CAKE

Steps:

• Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.
• Bake 20 minutes or until a toothpick inserted in the center comes out clean.
• For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
• Let the cake and frosting cool completely. Cut into pieces and serve.

ALASKA SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
• Stir together the flour and salt in a large mixing bowl.
• Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
• Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
• Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
• To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.