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Lancewood Gluten-Free Sheet Cake
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Lancewood Gluten-Free Sheet Cake

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!

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