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Peanut Butter Sheet Cake
Servings:
Serves 16 to 18 as an appetizerPrep Time:
10 minutesCook Time:
55 minutes
Ingredients
Smooth peanut butter can be substituted for crunchy. To make the cake ahead, let cool completely, then wrap tightly in plastic and freeze. Let thaw at room temperature, about 3 hours, before frosting and serving.
3 cups (15 oz.) all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 cups cold water
3/4 cup crunchy peanut butter
2/3 cup vegetable oil
2 Tbsp. white vinegar
2 tsp. vanilla extract
2 1/2 cups chocolate frosting
Directions
1. Center a rack in oven and heat to 350 degrees. Grease a 9x13" baking pan and set aside.
2. In a large bowl, whisk flour, sugar, baking soda, and salt until combined. Add all remaining ingredients except frosting and whisk until blended and mostly smooth, then transfer to prepared pan.
3. Bake until cake is browned and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool completely on a wire rack, then top with chocolate frosting.
Source: Hannaford fresh Magazine, May-June 2021
Nutrition
| Nutritional Facts | |
| Servings | Serves 16 to 18 |
| Base Nutrients | |
| Calories | 490 kcal (25%) |
| Calories from Fat | 198 kcal (0%) |
| Total Fat | 22 g (34%) |
| Saturated Fat | 5 g (23%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 390 mg (16%) |
| Total Carbohydrates | 71 g (24%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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