Recipes

Name: Texas Peanut Butter Sheet Cake
Prep time: 20 min
Cook time: 30 min
Yield: 24 Servings
Ingredients: Sheet Cake:; 2 cups all-purpose flour; 1 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 1 teaspoon baking soda; 1 teaspoon instant coffee granules; 1/2 teaspoon salt; 1/2 cup unsalted butter + 2 tbsp melted unsalted butter, divided; 1/2 cup vegetable oil; 1/2 cup unsweetened cocoa powder; 2 large eggs, at room temperature; 1/2 cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 1/2 cup smooth peanut butter; 2 tablespoons icing sugar; 2 cups Fisher® walnuts, toasted and divided; Chocolate Buttermilk Icing:; 1/2 cup butter, softened; 4 ounces unsweetened baker&#039;s chocolate, melted and cooled; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 4 cups icing sugar, sifted and divided; 1/2 cup buttermilk; 1 teaspoon vanilla extract

Texas Peanut Butter Sheet Cake

Desserts, Walnuts

Yield: 24 Servings
Prep Time: 20 Mins.
Cook Time: 30 Mins.
Perfect for serving a large crowd, this nutty chocolate lover's cake is rich and fudgy.

Ingredients

Sheet Cake:
2 cups all-purpose flour
1 3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon instant coffee granules
1/2 teaspoon salt
1/2 cup unsalted butter + 2 tbsp melted unsalted butter, divided
1/2 cup vegetable oil
1/2 cup unsweetened cocoa powder
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 teaspoons vanilla extract
1/2 cup smooth peanut butter
2 tablespoons icing sugar
2 cups Fisher® walnuts, toasted and divided
Chocolate Buttermilk Icing:
1/2 cup butter, softened
4 ounces unsweetened baker's chocolate, melted and cooled
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 cups icing sugar, sifted and divided
1/2 cup buttermilk
1 teaspoon vanilla extract

Directions

Sheet Cake: Preheat oven to 375°F. Grease and flour 15- x 10-inch baking pan; set aside. In large bowl, whisk together flour, granulated and brown sugars, baking soda, instant coffee and salt until well blended.
Combine 1 cup water, 1/2 cup butter, oil and cocoa powder in saucepan set over medium-high heat; bring to boil, stirring constantly. Pour over flour mixture, stirring just until smooth. Let cool slightly; whisk in eggs, buttermilk and vanilla. Scrape into prepared pan; smooth top.
Whisk together peanut butter, melted butter and icing sugar. Drop heaping tablespoonfuls over batter. Using tip of knife, swirl lightly into batter. Sprinkle evenly with 1 cup nuts.
Bake for 20 to 25 minutes or toothpick inserted in center comes out clean. Let cool slightly; turn out onto large serving platter or cutting board.
Chocolate Buttermilk Icing: Using electric mixer, beat butter until light and fluffy; beat in melted chocolate, cocoa powder and salt. Beat in half of the icing sugar. Stir in half of the buttermilk and vanilla. Repeat with remaining buttermilk and icing sugar; beat until smooth and fluffy.
Spread icing evenly over sheet cake. Sprinkle with remaining nuts.