Michigan Maple Peanut Butter Sheet Cake
Description
This Michigan maple peanut butter sheet cake recipe delivers a rich peanut butter cake with a maple syrup-flavored frosting filled with four nuts.
Ingredients
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2 cups white sugar
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2 cups all-purpose flour
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1 cup hot water
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2/3 cup creamy peanut butter
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1/2 cup butter
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1 cup vanilla yogurt
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2 eggs
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1 teaspoon baking soda
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2/3 cup chunky peanut butter
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1/2 cup butter
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6 tablespoons milk
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2 1/2 cups confectioners' sugar
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1 tablespoon pure Michigan maple syrup
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1/2 cup finely chopped walnuts
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1/3 cup finely chopped pecans
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1/4 cup sliced almonds
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1 (8 ounce) package cream cheese, softened
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1/2 cup confectioners' sugar
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1 tablespoon milk
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1 teaspoon almond extract
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1 cup frozen whipped topping, thawed
Directions
1
Preheat the 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 with parchment paper.
2
Sift white sugar and flour together into a bowl.
3
Combine hot water, creamy peanut butter, and ½ cup butter in a saucepan; bring to a boil, stirring frequently, until well blended. Remove from heat.
4
Combine yogurt, eggs, and baking soda in a separate bowl; add creamy peanut butter mixture in a steady stream, stirring constantly. Stir in flour mixture until batter is combined. Spread batter into the prepared baking sheet.
5
Bake in the preheated oven until center of cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on a wire rack until warm.
6
Combine chunky peanut butter, ½ 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 frosting over warm cake; sprinkle walnuts, pecans, and almonds over top. Cool completely.
7
Stir cream cheese, ½ cup confectioners' sugar, 1 tablespoon milk, and almond extract together in a bowl until smooth; fold in whipped topping until drizzle is creamy and runny. Drizzle over top of cooled cake.