SCHOOL LUNCH PEANUT BUTTER CAKE RECIPE - (3.8/5)
Provided by á-162246
Number Of Ingredients 2
Steps:
- Cream shortening and peanut butter with the sugar and brown sugar until smooth. Add the milk gradually and then the eggs and vanilla. Mix the flour with the salt and baking powder and slowing add to the creamed mixture, blending well. Pour into a lightly greased and floured 9 x 13 pan and bake at 350 for 25 to 30 minutes.
PEANUT BUTTER SHEET CAKE
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Provided by ERNSBERGER5
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 17
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.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 39.9 g, Cholesterol 39.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 183.7 mg, Sugar 28.9 g
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
PEANUT BUTTER SHEET CAKE
I received this recipe from a minister's wife, and my family loves it. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 266 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 222mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
THE BEST LUNCH LADY PEANUT BUTTER BARS RECIPE
These Lunch Lady Peanut Butter Bars are the EXACT recipe they once served in schools! These peanut butter bars have a soft, chewy peanut butter cookie base, creamy peanut butter center and chocolate buttercream on top. These are the best peanut butter bars of all time!
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, sugar and brown sugar together.
- Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
- Add oats, flour, baking soda and salt and mix until well combined.
- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
- Bake for 15 minutes and remove from oven.
- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
- Then let the bars cool until peanut butter has set up.
- While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
- Cut into bars and serve.
Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 10 g, Fat 26 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 44 mg, Sodium 377 mg, Fiber 3 g, Sugar 35 g, ServingSize 1 serving
LUNCH LADIES PEANUT BUTTER BARS
I absolutely loved School Lunch Peanut Butter Bars growing up. When I did a project for the Lunch Ladies in the School District where I live some years ago I literally begged them for the recipe. They were kind enough to supply me with the real deal.
Provided by Narshmellow
Categories Bar Cookie
Time 45m
Yield 24-32 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Note - for the right kind of peanut butter and frosting see my notes at the bottom of the directions.
- Preheat the oven to 350°. Grease or spray an 18x12 inch pan (also called a half sheet pan.).
- Cream the two sugars and butter together for a couple of minutes until light and creamed.
- Add the vanilla, eggs and first noted peanut butter and blend into the sugar/butter mixture until smooth.
- In a separate bowl mix together the oats, flour, baking soda and salt then mix into the wet just until combined, don't over mix or you'll get a tough cookie.
- Spread this out evenly onto the prepared pan.
- Bake for 15 minutes until golden brown and toothpick comes out clean but the cookie should be set up.
- Let the cookie stand about 5 minutes before spreading on the second noted creamy peanut butter on top. You want to spread it on carefully so you don't rip the cookie apart. This is also why you wait a few minutes before putting it on.
- Cool the cookie completely so that the peanut butter has become solid again then spread frosting on top and let it set up so it will hold up to cutting and then cut into bars. Traditionally the cookie was about 4 inches long by 1 1/2 inches wide. (Natural/organic peanut butter will not set up solid for this to work.).
- Notes: (the first update was about ten to fifteen years after originally posting. Another update in 2020 - a few more questions I realized I did not write in correctly and some clarification that 20 year old me who'd never written up a recipe for others forgot to add. I'll get there eventually.):.
- * PEANUT BUTTER - it has to be the hydrogenated kind just the simple cheap stuff. Do not use organic or natural its not the same taste, and it doesn't harden up like the cheaper stuff does.
- * FROSTING - You can make a regular chocolate buttercream frosting, which is what is in the photo. But the frosting in the container off the shelf will work just as well.
Nutrition Facts : Calories 362.9, Fat 22.1, SaturatedFat 7.9, Cholesterol 35.8, Sodium 349.4, Carbohydrate 35.2, Fiber 2.6, Sugar 19.8, Protein 9.3
CHOCOLATE PEANUT BUTTER SNACK CAKES
Bask in the nostalgia of old-school snack cakes with this homemade version featuring creamy peanut butter and rich chocolate.
Provided by Zac Young
Categories Dessert
Time 40m
Yield 12 Cakes, 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Preheat the oven to 325.
- Line one "jelly roll" pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
- In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
- FOR THE FROSTING:.
- In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
- FOR THE GLAZE:.
- Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
- Place a wire cooling rack on top of a parchment lined jelly roll pan.
- Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
- Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.
Nutrition Facts : Calories 666.8, Fat 51.8, SaturatedFat 20.2, Cholesterol 32.7, Sodium 596, Carbohydrate 51.7, Fiber 9.5, Sugar 30.3, Protein 17.7
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