I've had the cake fresh from the oven with warm frosting and I've had it cold from the refrigerator. Remove from heat and immediately stir in vanilla and peanut butter. Once it reaches a boil, let it boil for two to three minutes without stirring. Bring to a rolling boil over medium-high heat, stirring constantly to prevent scorching. This would make excellent Peanut Butter Fudge! So, if you are in the mood for some off the hook Peanut Butter Fudge, use this icing recipe in a smaller 9 by 9 pan or I chilled mine in a mini muffin tin. In a large saucepot, combine sugar, milk, shortening, butter, and salt. Stir very well, using the residual heat to completely melt the chocolate. Microwave for 90 seconds at 70 percent power. It was a little lumpy so I used my handheld blender to get it nice and silky smooth after it was done melting down. In a large, microwave-safe bowl, place 2 cups of chocolate chips and one tub of chocolate store-bought frosting. Put all the ingredients in a small saucepan and stir until it is melted together nicely on medium heat. 1/3 cup plus 1 tbs of unsweetened almond milk.1/4 cup Sweet Blend or Truvia (a little extra) Taste and add more until it's like you like it.This is a Texas style sheet cake, not a tall, fluffy cake. If you make cupcakes it takes 18-20 minutes. I used a glass 9 by 12 baking dish that I did lightly spray with coconut oil cooking spray.ģ50 for 30 minutes. Add the eggs and vanilla and beat for another 1-2 minutes. Beat the butter and sugar with an electric mixer at medium-high speed for until the mixture is light and fluffy, about 2 minutes. Add that to the rest of the batter when it has cooled a bit! You don't want to scramble your eggs. Add the cake flour, baking powder, and salt to a bowl and stir with a wire whisk to blend. In a small bowl beat the eggs, yogurt, vanilla together. Pour this wet mixture into the dry ingredients and mix well. Stir until it's all melted together nicely. Combine the butter, water and peanut butter into a saucepan over medium heat. Works great!Ĭombine the dry ingredients in a bowl and set aside. *You can use 2 cups of THM Baking Blend instead of the flax and almond flour. 1/4 cup All-Natural Peanut Butter (I used Trader Joe's).2/3 cup of Super Sweet (or 2 cups THM Non-GMO Erythritol or Xylitol).It will turn any doubter of eating a low-glycemic diet into a believer! This is perfect for a birthday party, get together, potluck or just because you need cake. It was an experiment for the most part and I am so pleased with how it turned out. I almost melted into a puddle when I took the first bite! I'm not joking.nope. This is by FAR the best recipe I've come up with on my Trim Healthy Mama journey! This cake is Texas sheet cake style dessert.
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