White Sheet Cake With Salted Peanut FrostingFrom krumkake 7 years ago
- cake shopping list
- 1 cup butter shopping list
- 1 cup water shopping list
- 2 eggs, beaten shopping list
- 2 cups white sugar shopping list
- ½ cup sour cream shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- ½ teaspoon salt shopping list
- 1 teaspoon baking soda shopping list
- frosting shopping list
- ½ cup butter shopping list
- ¼ cup half-and-half shopping list
- 4½ cups powdered sugar shopping list
- ½ teaspoon vanilla extract shopping list
- 2 cups salted peanuts, chopped quite finely shopping list
How to make it
- To prepare the cake, bring butter and water to a boil in a small saucepan; remove pan from heat and let it cool while you prepare the remaining cake ingredients.
- In a large bowl, cream together eggs and sugar.
- Add sour cream and extract; mix well.
- Add the dry ingredients alternately with the butter/water mixture, mixing until batter is well blended.
- Pour batter into 10x15 baking sheet that has been sprayed with cooking spray.
- Bake at 375 degrees for 20 to 22 minutes, until cake top is barely golden brown and springs back when touched.
- Cool cake completely before frosting.
- To prepare frosting, melt butter in large bowl.
- Add powdered sugar, half-and-half and extract, mixing with electric mixer until smooth and spreadable (add more liquid if needed).
- Frost cooled cake.
- Sprinkle frosting with finely chopped salted peanuts.
- VARIATIONS: There are so many variations with the topping on this cake, let your imagination inspire you.
- I have used canned caramel pecan frosting, then drizzled the top with melted German chocolate bar or Hershey’s bar.
- Frost with Cool Whip or real whipped cream, and top with fresh sliced strawberries or fruit of choice.
- Frost with your favorite chocolate or caramel (my favorite) or browned butter frosting or any other favorite frosting recipe you make.
- Top the frosting with coconut – or pineapple chunks and coconut make a good combination, but this tends to get “soggy” if kept overnight, so it’s best only if you are going to eat it all the same day.
- Top the frosting with crushed toffee bars (or your own homemade toffee, crushed).
- Add about ½ cup peanut butter to the frosting, then drizzle the top with melted chocolate.
- Substitute vanilla extract with almond extract in the batter and frosting, then top the frosting with toasted almond slivers.
- Let me know if you come up with your own idea!
The Cookkrumkake Chicago Suburbs, IL
The Rating15 people
Hi krum... where were you? I missed you. Great recipe.... thanks.berry in Winter Park loved it
This sound soooooo delicious! I like white cakes ,to.bluewaterandsand in GAFFNEY loved it
This is really proffetional Krum..Thanks for sharing.ahmed1 in Cairo loved it
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