Peanut Butter Sheet Cake with Chocolate Icing
- Minutes to Cook:
- Number of Servings: 15
Ingredients
CAKE:2 cups Whole Wheat Flour1 cup Sugar1 cup Stevia Extract in the raw (could probably use splenda)1 tsp Baking Soda1/2 tsp Salt1 cup Water3/4 butter, cubed1/2 cup Chunky Peanut Butter1/4 cup Canola Oil2 eggs1/2 cup low fat buttermilk1 tsp VanillaICING:1/4 cup Butter, cubed2 Tbsp Cocoa Powder2.5 Tbsp 1% Milk1 cup Powdered Sugar1 tsp Vanilla
CAKE:
Combine Flour, Sugar, Stevia, baking soda and salt in a large bowl.
Bring Water and butter to boil, then add peanut butter and oil and mix til well blended. ADD to dry ingredients.
Combine eggs, buttermilk, vanilla in small bowl and then add to peanut butter mixture.
POUR into greased 15x10x1 pan
BAKE at 350 degrees for 20-25mins, toothpick should come out clean when inserted into middle.
ICING:
Bring butter, cocoa and milk to boil, take off heat and add powdered sugar and vanilla. MIX WELL and spread onto cake while hot.
Number of Servings: 15
Recipe submitted by SparkPeople user HMMMILLER.
Combine Flour, Sugar, Stevia, baking soda and salt in a large bowl.
Bring Water and butter to boil, then add peanut butter and oil and mix til well blended. ADD to dry ingredients.
Combine eggs, buttermilk, vanilla in small bowl and then add to peanut butter mixture.
POUR into greased 15x10x1 pan
BAKE at 350 degrees for 20-25mins, toothpick should come out clean when inserted into middle.
ICING:
Bring butter, cocoa and milk to boil, take off heat and add powdered sugar and vanilla. MIX WELL and spread onto cake while hot.
Number of Servings: 15
Recipe submitted by SparkPeople user HMMMILLER.
Nutritional Info Amount Per Serving
- Calories: 350.8
- Total Fat: 21.3 g
- Cholesterol: 93.9 mg
- Sodium: 291.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
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