The Best Peanut Butter Sheet Cake
If you want to add more lacto ovo vegetarian recipes to your repertoire, The Best Peanut Butter Sheet Cake might be a recipe you should try. This recipe serves 28. For 21 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 242 calories. 2334 people were impressed by this recipe. If you have granulated sugar, baking soda, zucchini, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 38 minutes. It is brought to you by Back for Seconds. With a spoonacular score of 20%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Peanut Butter Sheet Cake, Peanut Butter Sheet Cake, and Peanut Butter Sheet Cake.
Servings: 28
Preparation duration: 20 minutes
Cooking duration: 18 minutes
Ingredients:
1 3/4 cup all purpose flour
1 teaspoon baking soda
2 1/2 cups brown sugar (packed)
1 cup creamy peanut butter
2 eggs
1 3/4 cup granulated sugar
1/3 cup milk
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup water
2 cups grated zucchini (tablespoon out excess liquid (will be approx. 1 cup zucchini after drained))
Equipment:
sauce pan
whisk
bowl
oven
frying pan
aluminum foil
Cooking instruction summary:
Preheat oven to 400In a large bowl whisk together sugar, flour, salt, and baking soda. Set aside.In a large sauce pan over medium heat, stir together drained zucchini and peanut butter, and milk until melted and smooth. Turn off heat and add eggs and water and mix until well blended. Add in flour mixture stirring until combined. Spread into a greased jelly roll pan and bake about 18 minutes or until a tester comes out clean. In a sauce pan melt peanut butter, butter, sugar, and milk over medium heat, stirring constantly. Bring to a boil for one minute, Turn off heat and let sit for 10 minutes. Stir and pour evenly over hot cake. Let cool and cover leftovers with foil.
Step by step:
1. Preheat oven to 400In a large bowl whisk together sugar, flour, salt, and baking soda. Set aside.In a large sauce pan over medium heat, stir together drained zucchini and peanut butter, and milk until melted and smooth. Turn off heat and add eggs and water and mix until well blended.
2. Add in flour mixture stirring until combined.
3. Spread into a greased jelly roll pan and bake about 18 minutes or until a tester comes out clean. In a sauce pan melt peanut butter, butter, sugar, and milk over medium heat, stirring constantly. Bring to a boil for one minute, Turn off heat and let sit for 10 minutes. Stir and pour evenly over hot cake.
4. Let cool and cover leftovers with foil.
Nutrition Information:
covered percent of daily need
