Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick butter
- 1 c. water
- 1/2 c. peanut butter
- 1/2 c. cooking oil
- 2 c. flour
- 2 c. granulated sugar
- 2 eggs, lightly beaten
- 1 tbsp. vanilla
- 1/2 c. milk
- 1 tsp. baking soda
- Icing
- 1 stick butter
- 1/3 c. milk
- 1/2 c. peanut butter
- 1 tsp. vanilla
- 1 box confectioners' sugar
Directions
Place first four ingredients in medium size pan and bring to boil over medium heat.
Take off stove and add all remaining ingredients
Stir until well mixed.
Pour into greased and floured jelly roll pan.
Bake at 350 degrees for 12 minutes. (Watch carefully, may be done sooner.)
Place all ingredients except the confectioners' sugar in pan and bring to boil on medium heat.
Remove from stove and add sugar.
Stir until well blended.
Cool and spread on cooled cake.