(originally posted 2010)
PEANUT BUTTER SHEET CAKE
My older sister Susan and her husband had a tough time getting pregnant. That’s saying it mildly. They did in vitro fertilization five times! FIVE!
Can you just see the dollar signs when I say that? The fifth time it finally worked. They had a beautiful daughter that they named Jewels. They probably should have named her Mercedes after all that money.
In the early stages of her pregnancy the doctors told her that in order to increase her chances of the embryo implanting successfully she needed to consume a lot of calories.
She did exactly that.
Oh how I was secretly jealous of her free hall pass to eat anything and everything. But the secret, in my opinion, was in the peanut butter. She ate a jar of peanut butter a week…just by the spoonfuls.
This recipe comes from Nina Jones, a reader of this blog, who said after reading my blog she immediately thought of this recipe to send me. Thank you!
These are definitely for peanut butter lovers or those trying to conceive (ha-ha).
It’s surprisingly lighter than I thought (I was expecting a heavy bar for some reason) and not too sweet. Don’t laugh…I know my sweet scale is a little higher notched than most but I really enjoyed it.
EASY BUTTERMILK SUBSTITUTION
For every cup of buttermilk needed, add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
The key to this cake is to NOT overbake it! It’s moist unless you cook it too long.
OTHER CAKE RECIPES:
- 1/4 cup creamy peanut butter
- 1 cup water
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup buttermilk (see note for easy substitution)
- 1 teaspoon vanilla
- 3/4 cup butter
- 6 Tablespoons buttermilk
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 1 Tablespoon vanilla
- Preheat oven to 375 degrees.
For the cake:
- In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.
- In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Mix together with the peanut butter mixture.
- Add the eggs, buttermilk, and vanilla to the bowl and mix well.
- Stir well and pour into greased or parchment lined cookie sheet pan with a little edge (12X17 jellyroll pan). Bake for 13-15 minutes at 375 degrees. Do not overbake!
For the Frosting:
- In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake.
Source: Nina Jones
Buttermilk Substitution: For every cup of buttermilk needed, add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
Serving Size: 1 grams
Amount Per Serving:
Unsaturated Fat: 0g