PEANUT BUTTER SHEET CAKE

Cooking Time: 18
Servings: Alot!
Preparation Time: 10

Backstory

My coworker, Vicki, brought this tasty cake to work one day - 1 bite, and I fell in love. It's pretty easy to make! If you don't already have one, the 11x17 sheet pan can be found inexpensively at Walmart - per Vicki's suggestion, I bought two, and used the second pan as a "lid" for the first pan.

Ingredients

Cake:
2 C. sugar
2 C. flour
1 C. water
1 tsp. salt
2 sticks butter
½ C. creamy peanut butter
½ C. buttermilk
2 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
Frosting:
6 Tbs. milk
½ cup peanut butter
1 stick butter
¼ tsp.salt
1 1-lb. box (approximately 3 ¾ cups) confectioners sugar
1 teaspoon vanilla

Directions

Cake:
Mix together in large mixing bowl and set aside.
2 cups sugar, 2 cups flour
In a medium saucepan, combine and bring to boil the following:
1 cup water, 1 teaspoon salt, 2 sticks margarine or butter, and
½ cup smooth peanut butter
Add to flour/sugar mixture and stir to combine.
Then add: ½ cup buttermilk , 2 eggs, beaten, 1 teaspoon vanilla, 1 teaspoon soda Mix well.
Pour batter into a greased 17”x11” pan. Bake at 375 deg for 18-20 minutes. Check the cake at 17 minutes – over baking will result in a dry cake.
Frosting: Start preparing the frosting ingredients so you can pour the frosting on the cake while the cake and frosting are warm.
Remove from heat and add: 1 1-lb. box (approximately 3 ¾ cups) confectioners sugar and 1 teaspoon vanilla
Mix well. Spread on cake while both cake and frosting are warm. Cool before cutting.
This recipe uses buttermilk; I use butter instead of margarine; Both of these contribute to moistness. Also - most people simply overbake their cakes. If a cake shrinks away from the side of the pan before you remove it from the oven, it has baked too long.