Peanut Butter Sheet Cake
By
Patricia Yates
@wepay2
16
This wonderful recipe comes from a friend whose had it for many years. It is just delicious. Excellent dessert to take to a pot luck.
Blue Ribbon Recipe
This peanut butter cake is worth doing an extra 30 minutes of cardio... totally a cheat-worthy dessert. The cake's tender and almost has a chewy brownie texture. The cake alone is great, but the frosting is rich and decadent. It firms up a bit and makes the dessert. Bring this to a party and watch it disappear.
Note: Patricia gave the option to sprinkle with nuts. We used 1/4 cup chopped peanuts that are used for sundae topping. Also, we baked this in a 11x13 pan. If you don't have a sheet pan, it's a great option. 
Rating:
★★★★★ 4 votes5
Comments:
Serves:
10-12 people
Prep:
30 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
FOR CAKE
-
1/2 cpeanut butter
-
1 cwater
-
2 stickbutter or margarine
-
2 call-purpose flour
-
2 csugar
-
1 tspsalt
-
1 tspbaking soda
-
2eggs
-
1/2 cbuttermilk
-
FOR FROSTING
-
1 lbpowdered sugar
-
1/4 cpeanut butter
-
1/4 cmelted butter
-
1 tspvanilla
-
1 ccoffee
How to Make Peanut Butter Sheet Cake
- Mix flour, sugar, salt and baking soda. Set aside.
- Bring peanut butter, water, and butter to a rapid boil.
- Pour over flour mixture and stir well.
- Add eggs and buttermilk.
- Mix well.
- Pour batter into greased 1- X 15 sheet pan.
- Bake at 350 for 20-25 minutes.
- For Frosting; Mix melted butter and peanut butter together.
- Add vanilla and powdered sugar.
- Add coffee a little at a time until it is the right thickness for frosting.
- Spread frosting over baked cake.
- I sprinkle with crushed nuts.
