Zutaten für Peanut Butter Tandy Cake
- 3 large eggs
- Vanilla
- Sugar
- Margarine
- Flour
- Baking Powder
- Milk
- Creamy Peanut Butter
- Unsweetened Cocoa Powder
- Powdered Sugar
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Zubereitung von Peanut Butter Tandy Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12x15-inch baking sheet.
- In a large bowl, beat 3 large eggs until light and fluffy.
- Add 1 ½ cups granulated sugar, ¾ cup vegetable oil, 2 teaspoons vanilla extract, and beat until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately spread with ½ cup creamy peanut butter.
- Let the cake cool completely on the baking sheet.
- Prepare the icing: In a medium bowl, beat together 1 cup powdered sugar, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth and creamy. Add more milk if needed to reach desired consistency.
- Frost the cooled cake with the peanut butter icing.
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
2177g
Fat
241g
Carbs
263g
