Peanut Butter Sheet Cake with Chcolate Icing

 

 

2 cups Flour

2 cups Sugar

1/4 tsp. Salt

1/2 cup creamy peanut butter

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 tsp. Baking Soda

1 tsp. Vanilla

FOR FROSTING:

1 3/4 stick Butter

4 Tbsp. (heaping) Cocoa

6 Tbsp. Milk

1 tsp. Vanilla

1 lb. (minus 1/2 Cup) Powdered Sugar

 

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into peanut butter/flour mixture until combined. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350° for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off the heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

This recipe can be found here.

Almond Cake

 

½ cup unsalted butter

2 large eggs, room temperature

¾ cup sugar

¾ cup flour

1½ Tbsp. almond extract

½ cup slivered almonds

 

Preheat oven to 350 degrees. Lightly grease an 8x8-inch square pan or 8-inch pie pan.

Cream eggs and butter in a medium bowl. Add sugar, flour, and almond extract; pour into pan.

Sprinkle with slivered almonds and bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before serving.

This recipe can be found here. 

2 Minute Chocolate Mug Cake

Whisk ¼ cup flour, 1/3 cup sugar, 2 Tbsps. cocoa powder, 1 egg, 3 Tbsps. milk, 3 Tbsps. vegetable oil and a dash of vanilla extract and salt in a large mug until smooth.

Microwave until puffed, about 2 minutes.

This recipe can be found here.

Lemon Soda Bundt Cake

2½ cups sugar

5 large eggs, room temperature

½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)

2 Tbsps. grated lemon zest

4 Tbsps. fresh lemon juice

2½ sticks salted butter

3¼ cups (13 ounces) cake flour

GLAZE (CAN BE DOUBLED):

1 cup (4 ounces) powdered sugar

2 Tbsps. fresh lemon juice

Instructions

Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.

Melt the butter and set aside to cool slightly.

Add the sugar, eggs, lemon-lime soda, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan. Bake for 1¼-1½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor.)  

Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours.)

To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Carrot Cake

(not iced yet)

Cake:

2 cups granulated sugar

1 cup vegetable oil

4 whole eggs

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups grated carrots

Butter, for greasing

Icing:

1 stick butter, softened

1 package (8 ounces) cream cheese, softened

1 pound powdered sugar

2 teaspoons vanilla extract

1 cup pecans, chopped finely

Directions

For the cake: Preheat the oven to 350 degrees.

Mix together the granulated sugar, oil and eggs in a large bowl.

In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well.

Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes.

Leave to cool completely.

Meanwhile, for the icing: in a large bowl, cream the butter and cream cheese together.

Add the powdered sugar and vanilla and blend.

Then mix in the pecans.

Spread the icing on the cooled carrot cake.

This recipe can be found here.

Banana Cake

2 cups sugar

3 cups flour

2 tsp baking soda

1 tsp salt

½ tsp baking powder

2 ripe bananas

½ cup oil

2 tsp vanilla

2 Tbsp vinegar

1½ cups water

2 cups powdered sugar

2 Tbsp margarine

1 tsp vanilla

1 tsp maple extract

milk

Combine sugar, flour, baking soda, salt and baking powder.  Combine bananas, oil, vanilla, vinegar, and water; add to dry ingredients.

Bake in 13X9 pan @ 350° for 30 minutes.

Combine powdered sugar, margarine, vanilla and maple extract.  Add milk to make it a spreadable consistency. 

When cool, frost.