Michigan Maple Peanut Butter Sheet Cake
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Ingredients1 h 50 m servings 411 cals
Original recipe yields 24 servings (1 15x20-inch cake)
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
- Cook's Notes:
- I use creamy peanut butter in the cake, and chunky peanut butter in the frosting, but you can use whichever type you prefer.
- Sometimes I put mini marshmallows on top of the cooled cake before I add the drizzle, then I top it off with toasted coconut when no one's looking!
Per Serving: 411 calories; 22.9 g fat; 47.1 g carbohydrates; 7.3 g protein; 47 mg cholesterol; 218 mg sodium. Full nutrition