Try this Peanut Butter Sheet Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.
Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack. Yield: 24 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3013g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6695 | ||
Calories from Fat: 4942 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 549.1g | 732 % | |
Saturated Fat 254.9g | 1275 % | |
Monounsaturated Fat 191.4g | ||
Polyunsanturated Fat 64.2g | ||
Cholesterol 3053.5mg | 940 % | |
Sodium 153190.2mg | 5282 % | |
Potassium 3166.1mg | 83 % | |
Total Carbohydrate 318.3g | 94 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 296.6g | ||
Protein 153.9g | 220 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6695
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