P.B. Texas Sheet Cake Parfait


Backpage Male Lawrence

A delightful parfait inspired by the classic Texas Sheet Cake, featuring layers of moist peanut butter cake, gooey marshmallows, creamy peanut butter, and a decadent whipped topping.

Ingredients:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup creamy peanut butter
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mini marshmallows
  • 1 cup chopped roasted peanuts
  • 1 cup smooth peanut butter
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream or whipped topping
  • Chocolate shavings for garnish

Instructions:

Warm the oven up to 175F 350C

A 13x18-inch baking sheet should be greased and floured

Whisk the flour, sugar, baking soda, and salt together in a large bowl

Put butter, water, and 1/4 cup peanut butter in a saucepan

Bring to a boil while stirring all the time

Add the hot mixture to the dry ones and mix them well

Together with the eggs, vanilla extract, vegetable oil, and buttermilk, add them to the bowl

Mix until its smooth

Put the batter on the baking sheet that has been prepared

Bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Place small marshmallows on top of the hot cake while its still hot

Put the cake back in the oven for another two to three minutes, or until the marshmallows are puffed up and golden brown

Chop the peanuts and put them in a medium saucepan

Add the smooth peanut butter, powdered sugar, milk, and vanilla extract

Stir the mixture all the time over medium-low heat until it is smooth and well mixed

Spread the peanut butter mix out evenly over the hot cake

Let the cake cool all the way down

Spread whipped cream or whipped topping on top of the peanut butter layer after it has cooled

Put it in the fridge for at least two hours before serving and decorate it with chocolate shavings

Enjoy the rich P

B

Texas Sheet Cake Parfait when its cold


Comments

Post a Comment

Popular posts from this blog

Slow Cooker Huli Huli Pork Tenderloin

Image
Experience the taste of Hawaii with this Slow Cooker Huli Huli Pork Tenderloin. The tender pork is marinated in a flavorful blend of pineapple juice, soy sauce, honey, and spices, creating a mouthwatering dish thats perfect over a bed of rice. Ingredients: 2 pork tenderloins about 2 lbs each 1 cup pineapple juice 1/2 cup soy sauce 1/4 cup ketchup 1/4 cup honey 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon sesame oil 1/2 teaspoon black pepper Sliced green onions and sesame seeds for garnish Cooked rice, for serving Instructions: Place the pork tenderloins in the slow cooker In a bowl, whisk together pineapple juice, soy sauce, ketchup, honey, garlic, ginger, sesame oil, and black pepper Pour the sauce over the pork tenderloins, ensuring they are well-coated Cook on low heat for 4-5 hours or until the pork is cooked through and tender Once cooked, remov...
Read more

Maple Ginger Roasted Grapefruit Yogurt

Image
Enjoy this Maple Ginger Roasted Grapefruit Yogurt, which has a great mix of sweet and sour flavors. When you roast the grapefruit, it turns a little caramelized, and the maple syrup and ginger give the dish warmth and depth. A drizzle of honey and a sprinkle of granola give this breakfast or snack extra texture and sweetness. Ingredients: 2 grapefruits, halved and segmented 2 tablespoons Coombs Family Farms maple syrup 1 teaspoon grated fresh ginger 2 cups plain yogurt 2 tablespoons honey 1/4 cup granola Fresh mint leaves for garnish Instructions: Preheat your oven to 400F 200C In a small bowl, combine the maple syrup and grated ginger Place the grapefruit halves on a baking sheet, cut side up Drizzle the maple ginger mixture over the grapefruit segments Roast the grapefruit in the preheated oven for 10-12 minutes, or until they begin to caramelize While the grapefruit is roasting, ...
Read more

Spinach Artichoke Sun-Dried Tomato Frittata

Image
This Spinach Artichoke Sun-Dried Tomato Frittata is a delicious and nutritious way to start your day. Packed with spinach, artichoke hearts, and sun-dried tomatoes, its a flavorful combination thats sure to satisfy your taste buds. Whether youre making it for breakfast, brunch, or even dinner, this frittata is a versatile and satisfying dish. Ingredients: 6 large eggs 1 cup fresh spinach, chopped 1/2 cup canned artichoke hearts, drained and chopped 1/4 cup sun-dried tomatoes, chopped 1/4 cup grated Parmesan cheese 1/4 cup milk Salt and pepper to taste 1 tablespoon olive oil Instructions: Preheat your oven to 350F 175C In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and pepper Heat the olive oil in an oven-safe skillet over medium heat Add the chopped spinach, artichoke hearts, and sun-dried tomatoes to the skillet Saut for about 2-3 minut...
Read more