Peanut Butter Sheet Cake



  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 (12 tablespoons) sticks butter
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract


  • 2 sticks (1 cup) butter, softened
  • 3/4 cup peanut butter
  • 3 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • 2 tablespoons instant vanilla pudding mix


  • heat kitchen appliance to 350 degrees. Grease a 10x15x1 in. Swiss roll pan.
  • in an exceedingly massive bowl, whisk along flour, sugar, bicarbonate of soda, and salt.
  • mix one one/2 sticks butter and 1 cup water in an exceedingly medium pan and convey to a simmer. Sitr to create certain all butter is liquefied.
  • Whisk 1/2 cup paste and edible fat into butter mixture. Stir into flour mixture.
  • Whisk along eggs, buttermilk, and flavorer. Stir into flour mixture till well combined.
  • Pour batter into ready pan.
  • Bake for twenty two to twenty six minutes or till a pick inserted in middle comes out clean. Let cool.
  • to create ice, use an electrical mixer to beat butter and paste along till sleek.
  • Add half confectioners' sugar and half milk and beat till sleek.
  • Add remaining confectioners' sugar, milk and also the pudding combine and beat till sleek. Add a bit a lot of milk if necessary.
  • unfold ice on cake.


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