WEBCombine water, butter and peanut butter in a medium-large, microwave-safe bowl. Cook on high power for 2-2½ minutes or until the butter is melted. Add the sugar and vanilla, then whisk until well combined. Set aside for 5 minutes to cool. Add the eggs and whisk until smooth then add the baking soda and salt.
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WEBInstructions. Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray. Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny. To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
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WEBCake: Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy. In a large bowl, whisk together melted butter, milk, sour cream and sugar. Whisk in egg and vanilla extract. Then whisk in flour, cocoa powder, baking soda and salt.
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WEBStep-by-step directions. 1. Beat the wet ingredients: In a large bowl, beat together the peanut butter and butter until well combined. Beat in the sweetener, and then beat in eggs and vanilla extract. 2. Add the dry ingredients: All at once, add the almond flour, coconut flour, protein powder, baking powder and salt.
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WEBAdd the remaining ingredients: eggs, buttermilk, and vanilla, whisking until well combined. Step 2. Pour the velvety batter into a generously greased and floured 13×18-inch sheet pan and smooth and bake. Step 3. In a small saucepan, melt butter, then add milk and cocoa. Bring to a boil and remove from the heat.
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WEBPreheat oven to 375 degrees F. Line a cookie sheet 12×18 -inch (sheet pan size) with parchment paper. Set aside. In a LARGE saucepan, combine peanut butter, water, and butter for the cake. Bring to a boil, while stirring constantly. Once boiling, remove from …
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WEBPreheat oven to 350°F. In a large bowl, mix together flour, sugar, salt and baking soda. 2½ cups all purpose flour, 2 cups granulated sugar, ¼ teaspoon salt, 1 teaspoon baking soda. In a small bowl, mix together milk and vinegar. ½ cup milk, 1 teaspoon vinegar. In a saucepan, melt butter over low heat.
WEBInstructions. Preheat oven to 350. Spray an 15x10 sheet cake pan with nonstick spray. Combine flour, sugar, and salt in a large bowl. Melt butter over low heat in a medium pan. Whisk cocoa powder into butter until blended. Add boiling water and raise heat to medium high. Bring to boil then turn off the heat.
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WEBPreheat the oven to 375°F. Prepare a large sheet pan with cake goop or pan spray and parchment paper. A 12×17 jellyroll sheet will work well. Combine eggs, vanilla extract, and buttermilk in a separate mixing bowl and set it aside. Combine the sugar, brown sugar, flour, baking soda, and salt, in a large mixing bowl.
WEBPreheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended.
WEBStep By Step Instructions. Begin by making the sheet cake. Lightly coat a 10 x 15 jelly roll pan with non-stick cooking spray. In a large mixing bowl sift flour, sugar, salt and baking soda together. Put a medium sized sauce pan or a skillet on the stove over medium heat. Add butter, water and peanut butter.
WEBPreheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture.
WEBTo make the cake: Preheat oven to 350°F. Grease a 15"x 10" jellyroll pan. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl. Set aside. Place the butter, water, and peanut butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture boils.
WEBSo easy! This recipe for Texas sheet cake is ideal for satisfying that sweet tooth in no time! Peanut Butter Chocolate Cupcakes; Raspberry Fool; Peanut Butter Sandwich Cookies; 247 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 29mg Sodium: 93mg Carbohydrates: 41g Fiber: 1g Sugar: 31g Protein: 3g
WEBBake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired. Step 3. Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading