Peanut Butter Sheet Cake Maple Frosting Recipes

PEANUT BUTTER CAKE WITH MAPLE FROSTING (OR CUPCAKES)

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
• Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Frosting:.
• In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.

PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

PEANUT BUTTER SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
• In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
• Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
• While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
• Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.