PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
ASHLEY JUDD'S PEANUT BUTTER CAKE
Provided by William Norwich
Categories dinner, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
- Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
- Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
- Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 200 milligrams, Sugar 31 grams, TransFat 1 gram
ASHLEY JUDD'S PEANUT BUTTER CAKE
From NYTIMES.com : originally published with Down Mexico Way By William Norwich, November 4, 2001. Posted for safe keeping.
Provided by Second2None
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
- Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
- Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
- Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature. YIELD 8 to 10 servings.
Nutrition Facts : Calories 511.8, Fat 28.4, SaturatedFat 15.9, Cholesterol 103.1, Sodium 475.1, Carbohydrate 60.2, Fiber 0.9, Sugar 39.1, Protein 6.4
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