Peanut butter Sheet Cake From Glen and Friends

 This looks like a quick and easy cake for a crowd. 

240 g (250 ml / 1 cup) butter 
250 ml (1 cup) water 
65 g (60 ml / ¼ cup) creamy peanut butter 
280 g (500 ml / 2 cups) all-purpose flour 
2 ml (½ tsp) salt 
5 ml (1 tsp) baking soda 
2 eggs 
5 ml (1 tsp) pure vanilla extract 
125 ml (½ cup) buttermilk 
400 g (500 ml / 2 cups) sugar
Peanut Butter Icing: 
120 g (125 ml / ½ cup) butter 
65 g (60 ml / ¼ cup) creamy peanut butter 
75 ml (1/3 cup) buttermilk 
325 g (625 ml / 2½ cups) icing sugar 
5 ml (1 tsp) pure vanilla extract 
Preheat oven to 180ºC (350ºF). 
Combine butter, water, and peanut butter in a saucepan over medium heat. 
While the PB is heating, mix together flour, salt and baking soda in a bowl; set aside. 
Whisk to combine eggs, vanilla and buttermilk.
When the PB mixture comes to a boil, remove from the heat and stir sugar in.
Add flour mixture and mix well. 
Whisk in the buttermilk mixture. 
Spread into a greased 10″x15″ jelly-roll pan. 
Bake for 15 to 20 minutes, until it springs back when gently touched. 
While the cake is baking, make the icing.
Combine butter, peanut butter, and buttermilk in a saucepan over medium heat; bring to a boil. 
Remove from heat; stir in powdered sugar and vanilla to spreading consistency. 
Pour and spread icing over warm cake.

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