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.

Categories: Cake 
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