Ingredients
Cake:
170
g
butter
, melted
250
ml
hot water
125
ml
peanut butter
10
ml
baking powder
125
ml
LANCEWOOD® Buttermilk
240
g
sugar
2
egg(s)
240
g
gluten-free flour
Frosting:
225
g
butter
240
g
peanut butter
375
g
icing sugar
45
ml
milk
230
g
LANCEWOOD® Medium Fat Plain Cream Cheese
To finish:
peanuts
, chopped
chocolate
, chopped
Method
Cake:
Preheat the oven to 180°C. Grease a baking sheet.
Place the melted butter, hot water and peanut butter in a mixing bowl and whisk together until well combined.
Add the baking powder, buttermilk, sugar, eggs and flour and whisk together.
Pour the cake mixture onto the baking sheet and bake for 25 minutes.
Frosting:
Place the butter, peanut butter, icing sugar, milk, and cream cheese in a mixing bowl.
Whisk together until smooth and creamy.
To finish:
Spread the frosting over the cooled sheet cake.
Sprinkle with peanuts and chocolate and enjoy!
