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170 g butter, melted
250 ml hot water
125 ml peanut butter
10 ml baking powder
125 ml LANCEWOOD® Buttermilk
240 g sugar
240 g gluten-free flour
225 g butter
240 g peanut butter
375 g icing sugar
45 ml milk
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
Chopped peanuts and chocolates
Preheat the oven to 180°C. 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 a greased baking sheet and bake for 25 minutes.
Place the butter, peanut butter, icing sugar, milk, and cream cheese in a mixing bowl. Whisk together until smooth and creamy.
Spread the frosting over the cooled sheet cake. Sprinkle with peanuts and chocolate and enjoy!
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