Old Farmers Almanac Peanut Butter Sheet Cake Recipes

OLD FARMER'S ALMANAC PEANUT BUTTER SHEET CAKE

Steps:

• Cake:.
• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, baking soda, sugar, and salt; set aside.
• In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well.
• Add the eggs, vanilla, and buttermilk. Mix well.
• Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
• Icing:.
• Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes.
• Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla.
• Pour the icing over the warm cake and spread to cover.

PEANUT BUTTER SHEET CAKE

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.

PEANUT BUTTER SHEET CAKE

Steps:

• Put first four ingredients in sauce pan and bring to boil.
• Then add to rest of ingredients and mix well.
• Pour into a well-greased and floured 13x9x2-in. pan.
• Bake at 400 degrees for 20 minutes.
• FROSTING.
• Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
• blended then frost cake.

PEANUT BUTTER SHEET CAKE

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.

PEANUT BUTTER SHEET CAKE WITH PEANUT BUTTER FROSTING

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.