Peanut Butter Texas Sheet Cake
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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 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.
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