Old Farmers Almanac Peanut Butter Sheet Cake Recipes

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.

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 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.

MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• Sift white sugar and flour together in a bowl.
• Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
• Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
• Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
• Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
• Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.