Peanut Butter Sheet Cake

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Have you made this?

By Genny Miller
@gendee

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)

Rating:

★★★★★ 1 vote

Comments:

11 Comments

Serves:

15 to 20

Prep:

30 Min

Cook:

25 Min

Ingredients

2 c: all-purpose flour
2 c: sugar
1/2 tsp: salt
1 tsp: baking soda
1 c: butter
1 c: water
1/4 c: creamy peanut butter
2: eggs, beaten
1 tsp: vanilla extract
1/2 c: buttermilk
1/2 c: butter
1/4 c: creamy peanut butter
1/3 c: plus 1 t. milk
16 oz: pkg. powdered sugar, sifted
1 tsp: vanilla extract
: chopped peanuts

How to Make Peanut Butter Sheet Cake

Step-by-Step

1CAKE: 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.
2Spread 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.
3ICING: 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.

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