Sunday, October 16, 2011
Peanut Butter Sheet Cake sent from my sister
Peanut Butter Sheet Cake
2 C. Sugar
2 C. Flour
1 tsp. Soda
1/2 tsp. Salt
1 C. Water
1/2 C. Veg. Oil
1/2 C. Peanut Butter
1 1/2 Sticks of Butter
2 Eggs
1/2 C. Butter Milk
1 tsp. Vanilla
In a mixing bowl, mix the dry ingredients (Sugar, Flour, Soda and Salt). Then in a sauce pan bring the (Water, Oil, Peanut Butter and Butter) to a boil, remove from heat. Add the wet ingredients to the dry and make sure it is mixed well. Then, in another bowl, beat the eggs, butter milk and vanilla til well blended (you can do this ahead of time), pour into the cake mixture and blend till silky. Pour onto a sheet cake pan and cook at 350 degree's for 20 minutes or until a tooth pick comes out clean.
Icing: While the cake is cooking, start preparing the icing.
In a sauce pan melt:
1 Stick Butter
1/2 C. Peanut Butter
Remove from heat and add:
1# Powdered Sugar
1/3 C. Milk
1 tsp. Vanilla
***alternate the milk and powdered sugar. It helps if you use a whisk, it helps break down the powdered sugar. It makes the icing more smooth.
Pour icing over warm cake, let set for at least 2 hours and eat....
2 C. Sugar
2 C. Flour
1 tsp. Soda
1/2 tsp. Salt
1 C. Water
1/2 C. Veg. Oil
1/2 C. Peanut Butter
1 1/2 Sticks of Butter
2 Eggs
1/2 C. Butter Milk
1 tsp. Vanilla
In a mixing bowl, mix the dry ingredients (Sugar, Flour, Soda and Salt). Then in a sauce pan bring the (Water, Oil, Peanut Butter and Butter) to a boil, remove from heat. Add the wet ingredients to the dry and make sure it is mixed well. Then, in another bowl, beat the eggs, butter milk and vanilla til well blended (you can do this ahead of time), pour into the cake mixture and blend till silky. Pour onto a sheet cake pan and cook at 350 degree's for 20 minutes or until a tooth pick comes out clean.
Icing: While the cake is cooking, start preparing the icing.
In a sauce pan melt:
1 Stick Butter
1/2 C. Peanut Butter
Remove from heat and add:
1# Powdered Sugar
1/3 C. Milk
1 tsp. Vanilla
***alternate the milk and powdered sugar. It helps if you use a whisk, it helps break down the powdered sugar. It makes the icing more smooth.
Pour icing over warm cake, let set for at least 2 hours and eat....
Easy Breakfast Rolls
GOOSEFEATHERS BREAKFAST ROLLS
2 cans crescent rolls
12 oz. softened cream cheese (1½ pkg.)
1 1/4 cups sugar (divided)...
1 tsp. vanilla
1 tsp. cinnamon
1 stick melted butter/margarine
Preheat oven at 350 degrees.
Unroll 1 can crescent rolls into bottom of 9 x 13 pan. Do not press seams together. Mix cream cheese with 1 cup sugar and vanilla. Spread over rolls. Unroll 2nd can of crescent rolls and place over the top of cream cheese mixture. Pour melted butter over this.
Mix remaining 1/4 cup sugar with cinnamon and sprinkle on top. Bake for 30 minutes.
**Another variation is to sprinkle a few chocolate chips over the cheese mixture after you spread it on the rolls and then just sprinkle sugar on the top instead of the cinnamon. Both are delicious
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