Healthy Easy Texas Sheet Cake Recipe

Instructions

Regarding the cake

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Set oven temperature to 350˚F. Spread a generous amount of baking spray OR shortening onto a 12-by-18-inch sheet pan. Next, add a tablespoon of flour and tilt the pan in all directions to evenly coat the shortening with flour.

Put the butter, peanut butter, and water in a medium-sized microwave-safe bowl. Cook for 2 to 2 and a half minutes on high power, or until the butter melts. Whisk in the vanilla and sugar until thoroughly blended. To cool, set aside for five minutes.

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After adding the eggs and whisking until smooth, mix in the salt and baking soda. Mix thoroughly with a whisk.

Once the mixture is lump-free, add the flour and whisk rapidly until completely incorporated. Then, add the buttermilk.

Transfer the mixture into the ready pan and level it out to a uniform thickness. Bake for 20 to 25 minutes, or until the top feels firm and gently springs back when touched, and a toothpick inserted in the centre comes out clean.

After 20 minutes of cooling, drizzle with the frosting. Using a knife, coat the surface with the icing. For a visually appealing appearance, you can use the back of a tiny spoon to swirl the icing. Heat or serve room temperature.

For the icing:

Put the butter, peanut butter, and dark brown sugar into a medium-sized microwave-safe bowl. For one minute, cook on high power. After thoroughly whisking, give it another minute in the microwave.

Add the vanilla and 4 tablespoons of buttermilk (or half-and-half or milk). Mix thoroughly with a whisk. When adding, mix in 3½ cups of powdered sugar until smooth. You want a frosting that is pourable but still quite thick. Add a small amount extra buttermilk if it’s too thick. If too thin, adjust with a small amount additional powdered sugar and mix until smooth.