Michigan Maple Peanut Butter Sheet Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan or line with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Sift white sugar and flour together into a bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine hot water, creamy peanut butter, and ½ cup butter in a saucepan; bring to a boil, stirring frequently, until well blended. Remove from heat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine yogurt, eggs, and baking soda in a separate bowl; add creamy peanut butter mixture in a steady stream, stirring constantly. Stir in flour mixture until batter is combined. Spread batter into the prepared baking sheet.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until center of cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on a wire rack until warm.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine chunky peanut butter, ½ 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 frosting over warm cake; sprinkle walnuts, pecans, and almonds over top. Cool completely.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Stir cream cheese, ½ cup confectioners' sugar, 1 tablespoon milk, and almond extract together in a bowl until smooth; fold in whipped topping until drizzle is creamy and runny. Drizzle over top of cooled cake.'}

📊 Nutrition Facts

Per serving (24 servings total)