Ingrédients pour Old Farmer's Almanac Peanut Butter Sheet Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- Vegetable Oil
- 1/4 cup margarine
- Crunchy Peanut Butter
- 2 large eggs
- Vanilla Extract
- 1 cup buttermilk
- 1 (12 ounce) can evaporated milk
- Miniature Marshmallow
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Old Farmer's Almanac Peanut Butter Sheet Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Old Farmer's Almanac Peanut Butter Sheet Cake
- **Cake:** Preheat oven to 350°F (175°C). Grease and flour a 15x11x1-inch baking pan.
- In a large bowl, whisk together the flour, baking soda, sugar, and salt.
- In a medium saucepan, combine the oil, margarine, peanut butter, and 1 cup of water. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
- Pour the warm peanut butter mixture over the dry ingredients. Mix until just combined.
- Add the eggs, vanilla extract, and buttermilk. Mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Icing:** While the cake is baking, prepare the icing. In a medium saucepan, combine the evaporated milk, sugar, and margarine.
- Bring to a gentle boil over medium heat, stirring constantly. Cook for 2 minutes.
- Remove from heat and stir in the peanut butter and marshmallows until melted and smooth.
- Stir in the vanilla extract.
- Pour the warm icing over the warm cake and spread evenly.
- Let the cake cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
85g
Fat
11g
Carbs
9g
