Try this Peanut Butter Sheet Cake recipe, or contribute your own.
Suggest a better descriptionSource: 1995 Americas Best Recipes CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until smooth. Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and vanilla; beat at low speed of an electric mixer until blended. Add peanut butter mixture; mix well. Pour batter into a greased and floured 13x9x2-inch pan. FROSTING: Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until smooth. Remove from heat. Add powdered sugar and vanilla, stirring until mixture is spreading consistency. Yields: 2 1/2 cups From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #053 by Suzy
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 768 | ||
Calories from Fat: 365 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 167.6mg | 52 % | |
Sodium 405.4mg | 14 % | |
Potassium 200.4mg | 5 % | |
Total Carbohydrate 95.6g | 28 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 94.2g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 768
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