Post by Loupy on May 30, 2015 0:46:35 GMT -7
Peanut Butter Sheet Cake with Chocolate Glaze
From: Ashley @ www.centercutcook.com/
An easy, decadent Peanut Butter Sheet Cake with Chocolate Glaze recipe that comes together fast! It’s made from scratch and perfect for serving a crowd!
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
CAKE INGREDIENTS
8 Tablespoons (1/2 cup) unsalted butter
1/4 cup creamy peanut butter
1 cup water
1 cup sugar
1 cup brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 tablespoon vinegar
1/2 cup milk (I used 1%)
2 teaspoons vanilla
GLAZE INGREDIENTS
8 tablespoons butter (1/2 cup)
1/4 cup milk (I used 1%)
4 tablespoons unsweetened cocoa powder (dutch process if you have it)
1 and 1/2 teaspoons vanilla
3 and 1/2 cups confectioners sugar
DIRECTIONS
Pre-heat your oven to 375 degrees and prepare a 12 x 17 inch jellyroll pan by spraying it with non-stick cooking spray or greasing it with butter.
In a large sauce pan, combine 8 tablespoons unsalted butter with 1/4 cup creamy peanut butter and 1 cup water.
Heat over medium high heat until it comes to a rolling boil.
Remove from heat and set aside.
With your mixer, combine 1 cup sugar with 1 cup brown sugar, 2 cups flour, 1/2 teaspoon salt, and 1 teaspoon baking soda.
Pour the peanut butter mixture into the dry ingredients.
Add in eggs, one at a time, and mix well.
Add in 1/2 cup milk, 1 tablespoon vinegar, and 2 teaspoons vanilla and mix to combine.
Pour into the prepared jellyroll pan and bake for 15-17 minutes, or until a tooth pick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the frosting.
In a large sauce pan, combine 8 tablespoons of butter with 1/4 cup milk, 4 tablespoons cocoa powder, 1 and 1/2 teaspoons vanilla.
When this mixture is smooth, slowly add in confectioners sugar, one cup at a time and continue stirring until you’ve added all of the sugar and the mixture is smooth.
When the cake is done baking, allow it to cool for 10 minutes before pouring the warm glaze over the cake.
Use a spatula to smooth the glaze out.
Allow to cool completely, then serve.
From: Ashley @ www.centercutcook.com/
An easy, decadent Peanut Butter Sheet Cake with Chocolate Glaze recipe that comes together fast! It’s made from scratch and perfect for serving a crowd!
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
CAKE INGREDIENTS
8 Tablespoons (1/2 cup) unsalted butter
1/4 cup creamy peanut butter
1 cup water
1 cup sugar
1 cup brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 tablespoon vinegar
1/2 cup milk (I used 1%)
2 teaspoons vanilla
GLAZE INGREDIENTS
8 tablespoons butter (1/2 cup)
1/4 cup milk (I used 1%)
4 tablespoons unsweetened cocoa powder (dutch process if you have it)
1 and 1/2 teaspoons vanilla
3 and 1/2 cups confectioners sugar
DIRECTIONS
Pre-heat your oven to 375 degrees and prepare a 12 x 17 inch jellyroll pan by spraying it with non-stick cooking spray or greasing it with butter.
In a large sauce pan, combine 8 tablespoons unsalted butter with 1/4 cup creamy peanut butter and 1 cup water.
Heat over medium high heat until it comes to a rolling boil.
Remove from heat and set aside.
With your mixer, combine 1 cup sugar with 1 cup brown sugar, 2 cups flour, 1/2 teaspoon salt, and 1 teaspoon baking soda.
Pour the peanut butter mixture into the dry ingredients.
Add in eggs, one at a time, and mix well.
Add in 1/2 cup milk, 1 tablespoon vinegar, and 2 teaspoons vanilla and mix to combine.
Pour into the prepared jellyroll pan and bake for 15-17 minutes, or until a tooth pick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the frosting.
In a large sauce pan, combine 8 tablespoons of butter with 1/4 cup milk, 4 tablespoons cocoa powder, 1 and 1/2 teaspoons vanilla.
When this mixture is smooth, slowly add in confectioners sugar, one cup at a time and continue stirring until you’ve added all of the sugar and the mixture is smooth.
When the cake is done baking, allow it to cool for 10 minutes before pouring the warm glaze over the cake.
Use a spatula to smooth the glaze out.
Allow to cool completely, then serve.
