Michigan Maple Peanut Butter Sheet Cake
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
63
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
White Sugar2 cups
All-Purpose Flour1 cup
Water (hot)2 cup
Creamy Peanut Butter1 cup
Butter1 cup
Vanilla Yogurt2
Eggs1 tsp
Baking Soda2 cup
Chunky Peanut Butter1 tbsp
Milk (optional)1 cup
Walnut (finely chopped)1 cup
Pecan (finely chopped)1 cup
Almond (sliced)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper
3
Sift white sugar and flour together in a bowl
4
Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently
5
Remove from heat
6
Blend yogurt, eggs, and baking soda together in a bowl
7
Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly
8
Mix flour mixture into peanut butter mixture until batter is combined
9
Spread batter into prepared baking sheet
10
Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes
11
Cool on wire rack
12
Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly
13
Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth
14
Pour warm frosting over warm cake
15
Sprinkle walnuts, pecans, and almonds over the top; cool completely
16
Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract
17
Fold whipped topping into cream cheese mixture until frosting is creamy and runny
18
Drizzle cream cheese frosting over the top of cooled cake