Peanut Butter Sheet Cake
By
Genny Miller
@gendee
1
Peanut butter lovers unite! This cake is so moist, and the frosting so creamy. The crunch of the peanuts on top just makes it so, so good! It's a hit at pot lucks, and I never have any left overs to bring home. Okay, I swipe a couple of pieces and hide them away for myself before I leave the house. Got to make sure the cook gets some for later. :o)
Ingredients
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2 call-purpose flour
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2 csugar
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1/2 tspsalt
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1 tspbaking soda
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1 cbutter
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1 cwater
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1/4 ccreamy peanut butter
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2eggs, beaten
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1 tspvanilla extract
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1/2 cbuttermilk
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PEANUT BUTTER ICING:
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1/2 cbutter
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1/4 ccreamy peanut butter
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1/3 cplus 1 t. milk
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16 ozpkg. powdered sugar, sifted
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1 tspvanilla extract
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GARNISH:
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·chopped peanuts
How to Make Peanut Butter Sheet Cake
- CAKE: Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water, and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.
- Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.
- ICING: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.
