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Thursday, September 12, 2013

PEANUT BUTTER TEXAS SHEET CAKE BARS



PEANUT BUTTER TEXAS SHEET CAKE 
Lovely Texas sheet cake made with peanut butter instead of chocolate.  Typically Texas sheet cake is a brownie-type cake, but I guess I really messed with it here.  I like it though and I'm sure if you like peanut butter you will enjoy this adulterated version.  Maybe this is cake adultery without consequences!  It sure does taste sinful. ;)

21/2  cups Gluten-Free Bake Mix 2 (625 mL)
1/2  tsp baking soda (2 mL)
1/4  tsp salt (1 mL)
1 cup water (250 mL)
1/2  cup butter, softened (125 mL)
1/2  cup sugar-free peanut butter (125 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (375 mL)
1/cup granulated erythritol (75 mL)
1 tsp unflavored gelatin (5 mL)
2 tbsp heavy cream (30 mL)
1 tsp vanilla extract (5 mL)
1 cup sugar-free chocolate chips (250 mL)
Better than Betty Frosting, (see recipe below) (x 2)

Preheat oven to 350°F (180°C).  Grease 10 x 15 x 1-inch (25 x 38 x 2.5 cm) jelly roll pan.

In large bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.

In medium pot, combine water and butter and over medium heat bring to the boil.  Stir in peanut butter until well blended.  Place mixture in food processor and add eggs, liquid sweetener, erythritol, gelatin, cream and vanilla extract.  Process 2 minutes.  Add dry ingredients and process until well combined, stopping to scrape sides of bowl once.  Stir in chocolate chips.  Spread batter in prepared jelly roll pan.  Bake in oven 18 to 20 minutes, or until toothpick comes out clean.

Once cool, spread with Better than Betty Frosting, below, in an even layer.

Yield:  40 bars (10 x 4)
1 bar with/without frosting
117.6/94.2 calories
2.9/2.5 g protein
9.5/7.4 g fat
2.8/2.1 g net carbs

BETTER THAN BETTY FROSTING
Jennifer Eloff
This frosting is reminiscent of Betty Crocker® Frosting.  Double the frosting below for the Texas sheet cake.

3 tbsp butter, melted (45 mL)
2 tbsp sugar-free pancake syrup (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar, OR to taste (125 mL)
1/4  cup sifted, powdered erythritol (60 mL)
1/4  cup whole milk powder (60 mL)
1/2  tsp cornstarch (2 mL)

In blender, combine butter, sugar-free pancake syrup, liquid sweetener to taste, powdered erythritol, whole milk powder and cornstarch.  Blend until smooth.  If the frosting is too thick, add water 1 tsp (5 mL) at a time and blend.  If the frosting is too soft, let it sit for half an hour and it should thicken up.

Helpful Hint:  Instead of sifting the erythritol, you could place it in a coffee bean grinder or blender to make sure there are no lumps.


Yield:  1 batch
1 batch
469.2 calories
8.8 g protein
43.1 g fat

13.5 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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