Peanut Butter Sheet Cake with Chocolate Icing

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Peanut Butter Sheet Cake with Chocolate Icing calories by ingredient
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Introduction

Used half Sugar/half Stevia to reduce sugar and also used less icing than original recipe called for. Used half Sugar/half Stevia to reduce sugar and also used less icing than original recipe called for.
Number of Servings: 15

Ingredients

    CAKE:
    2 cups Whole Wheat Flour
    1 cup Sugar
    1 cup Stevia Extract in the raw (could probably use splenda)
    1 tsp Baking Soda
    1/2 tsp Salt
    1 cup Water
    3/4 butter, cubed
    1/2 cup Chunky Peanut Butter
    1/4 cup Canola Oil
    2 eggs
    1/2 cup low fat buttermilk
    1 tsp Vanilla

    ICING:
    1/4 cup Butter, cubed
    2 Tbsp Cocoa Powder
    2.5 Tbsp 1% Milk
    1 cup Powdered Sugar
    1 tsp Vanilla

Directions

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.

TAGS:  Desserts |

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