Peanut Butter Texas 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 TEXAS SHEET CAKE RECIPE - (3.8/5)

Steps:

• Cake: Preheat oven to 350°F. 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 and 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 15x10 inch jelly-roll pan. Bake 15 to 20 minutes, until cake springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat. Bring to a boil. Remove from heat. Stir in powdered sugar and vanilla until icing is a spreading consistency. Spread Peanut Butter Icing over warm cake.

TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

TEXAS SHEET CAKE

Steps:

• Batter:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 20 minutes.
• Frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake as soon as it comes out of the oven.

PEANUT BUTTER TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350˚F. Generously grease and flour a 13x18-inch sheet pan
• Combine water, butter, and peanut butter in a medium saucepan. Heat until mixture comes to a boil while stirring constantly. Remove from heat and add the sugars, flour, salt, and baking soda, whisk until lump-free then add eggs, buttermilk, and vanilla whisk until well combined.
• Pour the batter into the prepared pan, smooth with a spatula to an even layer. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
• When the cake comes out of the oven, prepare the frosting. *see notes
• In a small saucepan, melt butter then add milk and cocoa powder. Bring to a boil. Remove from the heat. Whisk in powdered sugar and vanilla until smooth. Pour icing over warm cake. Cool completely on a wire rack before 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.

TEXAS SHEET CAKE

Steps:

• Preheat oven to 375.
• Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
• In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
• In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
• Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
• Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
• Chocolate Frosting directions:.
• In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.