Peanut Butter Sheetcake
by Ezlyn
From a coworker who brought this into work. Delicious!
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INGREDIENTS
- 1 teaspoon Salt
- 2 cups White Sugar
- 2 cups Flour
- 2 sticks Margarine
- 1/2 cup Peanut Butter
- 1 cup Water
- 2 Eggs
- 1/2 cup Sour Milk*
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- Frosting
- 3/4 stick Margarine
- 1/2 cup Peanut Butter
- 1 pound Powdered Sugar
- 6 tablespoons Milk
- Vanilla ; To Taste
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease a sheetcake pan; set aside.
In a large bowl mix the salt, sugar, and flour. Meanwhile in a medium saucepan bring the margarine, peanut butter, and water to a boil. Combine both mixtures and mix well.
Add eggs, sour milk, baking soda, and vanilla. Mix completely then pour into prepared pan and bake for 20 minutes.
FROSTING
In a medium saucepan bring the margarine and peanut butter to a boil. Once boiling, add the powdered sugar, milk, and vanilla (to taste). Beat ingredients well then spread on warm cake (not hot).
*Note: To make sour milk, mix 1/2 teaspoon vinegar to 1/2 cup milk.
NOTES
What good is sour milk in baking? Its acidic nature will add flavor and soften the crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (91g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 284 | ||
| Calories from Fat: 114 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.7g | 17 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 6.1g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 31.3mg | 10 % | |
| Sodium 2734.8mg | 94 % | |
| Potassium 52.7mg | 1 % | |
| Total Carbohydrate 40.5g | 12 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 40g | ||
| Protein 3.1g | 4 % | |
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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. |
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Calories per serving: 284
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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