A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!
Ingredients
Frosting Drizzle (Optional)
- 1 (8 ounce) package cream cheese, softened (Optional)
- ½ cup confectioners' sugar (Optional)
- 1 tablespoon milk (Optional)
- 1 teaspoon almond extract (Optional)
- 1 cup frozen whipped topping, thawed (Optional)
Cake
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 cup hot water
- 2/3 cup creamy peanut butter
- ½ cup butter
- 1 cup vanilla yogurt
- 2 eggs
- 1 teaspoon baking soda
Frosting
- 2/3 cup chunky peanut butter
- ½ cup butter
- 6 tablespoons milk (Optional)
- 2 ½ cups confectioners' sugar (Optional)
- 1 tablespoon pure Michigan maple syrup
- ½ cup finely chopped walnuts
- 1/3 cup finely chopped pecans
- ¼ cup sliced almonds
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15×20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
Step 2
Sift white sugar and flour together in a bowl.
Step 3
Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 411 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat10g | 48% |
Cholesterol47mg | 16% |
Sodium218mg | 9% |
Total Carbohydrate47g | 17% |
Dietary Fiber2g | 6% |
Total Sugars36g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium50mg | 4% |
Iron1mg | 6% |
Potassium186mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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