Michigan Maple Peanut Butter Sheet Cake

Ingredients

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 cup hot water
• 2/3 cup creamy peanut butter
• 0.5 cup butter
• 1 cup vanilla yogurt
• 2 eggs
• 1 teaspoon baking soda
• 2/3 cup chunky peanut butter
• 0.5 cup butter
• 6 tablespoons milk
• 2.5 cups confectioners' sugar
• 1 tablespoon pure Michigan maple syrup
• 0.5 cup finely chopped walnuts
• 1/3 cup finely chopped pecans
• 0.25 cup sliced almonds
• 1 (8 ounce) package cream cheese, softened
• 0.5 cup confectioners' sugar
• 1 tablespoon milk
• 1 teaspoon almond extract
• 1 cup frozen whipped topping, thawed

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15×20-inch rimmed baking sheet or jelly roll pan or line with parchment paper.
2. Sift white sugar and flour together into a bowl.
3. Combine hot water, creamy peanut butter, and ½ cup butter in a saucepan; bring to a boil, stirring frequently, until well blended. Remove from heat.
4. Combine yogurt, eggs, and baking soda in a separate bowl; add creamy peanut butter mixture in a steady stream, stirring constantly. Stir in flour mixture until batter is combined. Spread batter into the prepared baking sheet.
5. Bake in the preheated oven until center of cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on a wire rack until warm.
6. Combine chunky peanut butter, ½ cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour frosting over warm cake; sprinkle walnuts, pecans, and almonds over top. Cool completely.
7. Stir cream cheese, ½ cup confectioners' sugar, 1 tablespoon milk, and almond extract together in a bowl until smooth; fold in whipped topping until drizzle is creamy and runny. Drizzle over top of cooled cake.