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Thursday, September 29, 2011

Peanut Butter Sheet Cake and Cheese Cake

Peanut Butter Sheet Cake

Ingredients

  • 2 cups Sugar
  • 1 teaspoon Baking Soda
  • 2 cups Flour
  • 1 teaspoon Salt
  • 2 sticks Butter
  • 1 cup Water
  • 1 cup Peanut Butter
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 1 stick Butter
  • ½ cups Peanut Butter
  • 6 teaspoons Milk
  • 1 pound Powdered Sugar

Preparation Instructions

In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.


CheeseCake

Ingredients:
-3 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
**Edit 8.20.11: to save some calories (and dough...as in mulah! oh, the puns are endless...), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9x13 pan. I also use Neufchâtel in place of cream cheese (they're right next to each other on your grocer's shelf). It's 1/3 less fat .

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