Michigan Maple Peanut Butter Sheet Cake Recipes

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MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE



Michigan Maple Peanut Butter Sheet Cake image

A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!

Provided by calabash0420

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h50m

Yield 24

Number Of Ingredients 21

2 cups white sugar
2 cups all-purpose flour
1 cup hot water
⅔ cup creamy peanut butter
½ cup butter
1 cup vanilla yogurt
2 eggs
1 teaspoon baking soda
⅔ cup chunky peanut butter
½ cup butter
6 tablespoons milk
2 ½ cups confectioners' sugar
1 tablespoon pure Michigan maple syrup
½ cup finely chopped walnuts
⅓ cup finely chopped pecans
¼ cup sliced almonds
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
1 tablespoon milk
1 teaspoon almond extract
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
  • Sift white sugar and flour together in a bowl.
  • Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
  • Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
  • Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
  • Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
  • Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 47.1 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 218.2 mg, Sugar 36.3 g

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