Peanut Butter Sheet Cake Recipe
Servings: 12
Ingredients
- 1 c. Water
- 1/2 c. Vegetable oil
- 1/2 c. Creamy peanut butter
- 1/2 c. Butter or possibly margarine
- 2 c. All-purpose flour
- 1 tsp Baking soda
- 2 c. Sugar
- 2 lrg Large eggs
- 1/2 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/2 c. Creamy peanut butter
- 1/2 c. Butter or possibly margarine
- 1/3 c. Lowfat milk
- 4 3/4 c. Sifted confectioners' sugar
- 1 tsp Vanilla extract
Directions
- CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, till smooth.
- Combine flour, soda and sugar in a large mixing bowl. Add in Large eggs, lowfat milk, and vanilla; beat at low speed of an electric mixer till blended. Add in peanut butter mix; mix well. Pour batter into a greased and floured 13x9x2-inch pan.
- FROSTING: Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, till smooth. Remove from heat. Add in powdered sugar and vanilla, stirring till mix is spreading consistency.
- Yields: 2 1/2 c.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 568 | |
| Calories from Fat 315 | 55% |
| Total Fat 36.26g | 45% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.23g | |
| Cholesterol 76mg | 25% |
| Sodium 336mg | 14% |
| Potassium 192mg | 5% |
| Total Carbs 55.39g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 35.8g | 24% |
| Protein 8.63g | 14% |
