Tuesday, September 20, 2011

Peanut Butter and White Texas Sheet Cake


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These are the sheet cakes that Cally made for the Firehouse chicken dinner.  Cally is a cadet at the firehouse.  The peanut butter cake is the favorite of the 2 cakes at the firehouse. 
White Texas Sheet Cake
1 C margarine
1 C water
2 C flour
2 C sugar
2 eggs
1/2 C sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda
1/2 C margarine
1/4 C milk
4 1/2 C powdered sugar
1/2 tsp almond extract
In large saucepan bring 1 C margarine and 1 C water to a boil.  Remove from heat; mix in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.  Pour into greased 15x10x1 inch baking sheet.  Bake 375 degrees for 20-22 minutes or until cake is golden brown and test done.  Cool for 20 minutes
Combine margarine and milk in a saucepan.  Bring to a boil.  Remove from heat and add powdered sugar and almond extract.  Beat well with a mixer.  Spread over warm cake.

Peanut Butter Sheet Cake
source Victoria G

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter

Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla.
Pour over warm cake.