Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 478 kcal | Total Fat: 23.3 g | Saturated Fat: 12.4 g | Cholesterol: 70 mg | Sodium: 177 mg | Total Carbohydrates: 64.4 g | Dietary Fiber: 1.5 g | Total Sugars: 51.4 g | Protein: 5.5 g
Frequently Asked Questions:
Can I use natural peanut butter instead of creamy peanut butter for this recipe?
Yes, you can use natural peanut butter, but keep in mind that it might affect the texture and taste slightly.
Creamy peanut butter usually contains added oils and sugars that contribute to the fudgy consistency and flavor of the cake.
Can I use a different size baking pan if I don’t have a 9” x 13” pan?
Yes, you can use a different size pan, but it might affect the baking time and thickness of the cake.
Adjust the baking time accordingly and keep an eye on the cake to ensure it’s cooked through.
Can I substitute buttermilk with regular milk?
In most baking recipes, buttermilk adds a tangy flavor and helps with the cake’s texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes before using.
Can I use a different type of icing instead of the cocoa-based one?
Certainly! If you’re not a fan of chocolate, you can opt for a vanilla icing or cream cheese icing instead.
Just make sure the consistency is appropriate for spreading over the cake.
