PEANUT BUTTER TEXAS SHEET CAKE
This delicious Peanut Butter Texas Sheet Cake is one of our favorite desserts EVER! It's also one of the quickest and easiest cakes you'll ever make!
Provided by Chris Scheuer
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F. Generously spray a 12x18-inch sheet pan with baking spray OR rub with shortening then add a tablespoon of flour and tilt the pan in all directions to coat the shortening with flour.
- Combine water, butter and peanut butter in a medium-large, microwave-safe bowl. Cook on high power for 2-2½ minutes or until the butter is melted. Add the sugar and vanilla, then whisk until well combined. Set aside for 5 minutes to cool.
- Add the eggs and whisk until smooth then add the baking soda and salt. Whisk until well combined.
- Add the flour, whisking vigorously until lump-free then add the buttermilk and stir until well combined.
- Pour the batter into the prepared pan and smooth to an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center, comes out clean and the top feels firm and springs back lightly when touched.
- Cool for 20 minutes then top with the icing. Spread the icing with a knife to cover the surface. If desired, swirl the icing with the back of a small spoon for a pretty presentation. Serve warm or at room temperature.
- Combine the butter, dark brown sugar and peanut butter in a medium-large microwave-safe bowl. Cook on high power for 1 minute. Whisk well then return to the microwave for another minute.
- Add 4 tablespoons of the buttermilk (or half and half or milk) and vanilla. Whisk well to combine. Add 3½ cups of powdered sugar and whisk until smooth. You're looking for a fairly thick but still pourable icing. If too thick, add a bit more buttermilk. If too thin, add a little more powdered sugar and stir again until nice and smooth.
Nutrition Facts : Calories 348 kcal, Carbohydrate 49 g, Protein 4 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 224 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 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.
Nutrition Facts : ServingSize 1 Serving, Calories 364 kcal, Carbohydrate 40 g, Protein 6 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 229 mg, Fiber 1 g, Sugar 31 g
PEANUT BUTTER SHEET CAKE
I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER SHEET CAKE
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Provided by ERNSBERGER5
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 20
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, Carbohydrate 39.9 g, Cholesterol 39.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 183.7 mg, Sugar 28.9 g
PEANUT BUTTER TEXAS SHEET CAKE RECIPE - (3.8/5)
Provided by carvalhohm
Number Of Ingredients 17
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.
PEANUT BUTTER SHEET CAKE
Got this from the internet somewhere for someone -- haven't made it myself, but updated the ingredients list based on feedback 10/07
Provided by Gay Gilmore
Categories Dessert
Time 1h
Yield 1 cake, 24 serving(s)
Number Of Ingredients 13
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
Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices.
Provided by Kittencalrecipezazz
Categories Dessert
Time 33m
Yield 30 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 323.1, Fat 17.4, SaturatedFat 7.2, Cholesterol 36.5, Sodium 180, Carbohydrate 39.1, Fiber 1, Sugar 30.9, Protein 4.8
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- Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
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