Patty_WVJanuary 1, 2013


Peanut Butter Sheet Cake

Posted by: Patty_WV (My Page) on Tue, Nov 12, 02 at 9:23

Peanut Butter Sheet Cake

Cake ingredients:

1 stick butter, 1/2 c peanut butter, 1 c water, 1/2 c oil, 2 c sugar, 2 eggs, 2 c flour, 1/2 c milk, 1 tsp vanilla, 1 tsp baking soda

Icing ingredients: 1 stick butter, 1/3 c milk, 1/2 c peanut butter, 1 tsp vanilla, 1 lb powdered sugar

For Cake:

Combine butter, peanut butter, water and oil in a saucepan and bring to boil. Remove from heat and cool slightly. Stir sugar, eggs, flour, milk, vanilla, and baking soda into saucepan or transfer all to a mixing bowl,and mix well. bake at 375 degrees in a well greased jelly roll pan for 20-25 minutes.

For Icing: Bring the butter, milk, and peanut butter to boil and remove from heat. Blend in vanilla and powdered sugar. Spread on warm cake.

The icing tastes like peanut butter fudge.


Almond Cake From Albufeira, Portugal

Posted by: Ann_T (My Page) on Thu, Nov 14, 02 at 23:00

Patty, Here is a recipe that you can Archive. I have been giving this recipe to friends for over 25 years in both the US and Canada. It is one of those cakes that everyone likes. Ann.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table

Almond Cake From Albufeira, Portugal ==================================== 1 Cup all purpose flour, 3/4 cup granulated sugar, 1/2 ts baking powder, 1/2 Teaspoon baking soda, 1/4 ts salt,

1 egg, 1/2 cup buttermilk, 1/2 ts vanilla extract, 1/3 Cup melted butter cooled to room, temperature 2/3 cup sliced almonds, Hot Almond Syrup (recipe follows) . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While cake is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup evenly over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.

Hot Almond Syrup 3/4 cup granulated sugar, 6 Tbs water, 1/2 ts almond extract

In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir in almond extract.

Note: This cake turns out just as good if you use milk and a bit of lemon juice to sour it, rather than buttermilk.



Posted by: SunshineMom (My Page) on Tue, Dec 17, 02 at 9:51

This has been a family favorite for quite...

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