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By The Wednesday Baker by Andi W.
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Peanut Butter Texas Sheet Cake

Thursday, April 5, 2012 1:53

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I am a peanut butter lover, grew up on peanut butter and marshmallow sandwiches, “fluffernutters”. I think this is the first peanut butter cake with peanut butter icing that I have made. The icing reminds me of my mothers cooked peanut butter fudge…….The cake is flavored just right with the taste of peanut butter and made with a favorite of mine, buttermilk. I got this recipe at gooseberry patch and was submitted from Kathi Rostash Nevada, OH. Its moist, light and another keeper happy baking my friends, Andi

2 cups all-purpose flour

2 cups sugar

1/2 tsp salt

1 tsp baking soda

1 cup butter

1 cup water

1/4 cup creamy peanut butter

2 eggs, beaten

1 tsp vanilla

1/2 cup buttermilk

Peanut Butter Icing

1/2 cup butter

1/4 cup creamy peanut butter

1/3 cup milk plus 1 TBSP

16 ounce pkg of powdered sugar

1 tsp vanilla

chop about 1/4 cup of peanuts (optional) to sprinkle on top of the frosted cake

In a bowl combine the flour, sugar, salt and baking soda and whisk this together. Set aside.

In a medium size saucepan add the water, butter and peanut butter and bring this to a boil over medium heat. Remove from heat and add to the dry ingredients. Mix well. In another small bowl combine the eggs and beat these, then add the buttermilk and the vanilla and mix. Add this to the peanut mixture and mix. Pour this mixture into a prepared jelly roll pan 15 x 10 greased and floured. Bake at 350 degrees for about 25-28 minutes. Remove from oven when the cake is done.

While the cake is baking prepare your icing. Use the same saucepan and add to this the butter, creamy peanut butter and the milk and bring to a boil. Remove from heat and add the powdered sugar and vanilla and after the cake has cooled to a warm temperature pour the icing over the top and spread to the edges and sprinkle with the chopped peanuts.

Serves 15-20 people.

PRINT RECIPE

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