Peanut Butter Pie Sheet Cake
Peanut Butter Pie Sheet Cake is a Southern recipe that serves 16. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 145 calories. Many people made this recipe, and 17326 would say it hit the spot. A mixture of chocolate syrup, peanuts, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Laurens Latest. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Users who liked this recipe also liked Peanut Butter Sheet Cake, Peanut Butter Sheet Cake, and Peanut Butter Sheet Cake.
Servings: 16
Preparation duration: 180 minutes
Cooking duration: 20 minutes
Ingredients:
chocolate syrup
chopped peanuts
1/4 cup powdered sugar
1 teaspoon vanilla
2 cups whipped cream
Equipment:
frying pan
toothpicks
Cooking instruction summary:
Make chocolate cake batter according to directions from this recipe. Spread into greased half sheet pan. Bake at 350 degrees for 15-20 minutes or until toothpick comes out with a few moist crumbs when inserted. Cool to room temperature.Make peanut butter pie filling according to recipe directions. Spread over cooled cake. Place in refrigerator.Whip cream with powdered sugar and vanilla until stiff peaks form. Spread overtop peanut butter pie filling. Top with chocolate syrup and chopped peanuts. Refrigerate 1-2 hours or until filling is set. Cut into squares and serve.
Step by step:
1. Make chocolate cake batter according to directions from this recipe.
2. Spread into greased half sheet pan.
3. Bake at 350 degrees for 15-20 minutes or until toothpick comes out with a few moist crumbs when inserted. Cool to room temperature.Make peanut butter pie filling according to recipe directions.
4. Spread over cooled cake.
5. Place in refrigerator.Whip cream with powdered sugar and vanilla until stiff peaks form.
6. Spread overtop peanut butter pie filling. Top with chocolate syrup and chopped peanuts. Refrigerate 1-2 hours or until filling is set.
7. Cut into squares and serve.
Nutrition Information:
covered percent of daily need
