Monday, September 8, 2014

Peanut Butter Sheet Cake

Never in my life have I had a peanut butter cake!  Why not? It makes perfect sense!

Imagine how great it would taste with chocolate frosting . . .


Original recipe makes 1 - 10x15 inch pan

    • 2 cups all-purpose flour
    • 2 cups white sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup water
    • 3/4 cup butter or margarine, softened
    • 1/2 cup peanut butter
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 2/3 cup white sugar
    • 1/3 cup evaporated milk
    • 1 tablespoon butter or margarine
    • 1/3 cup chunky peanut butter
    • 1/3 cup miniature marshmallows
    • 1/2 teaspoon vanilla extract


Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 10x15x1 inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda and salt together in a large bowl . . . set aside. 

Combine in a saucepan and bring to a boil . . . water and 3/4 cup of butter.

Remove from heat. Stir in 1/2 cup peanut butter and vegetable oil until well blended. 

Stir mixture into the dry ingredients. 

Combine eggs, buttermilk and vanilla and stir into the peanut butter mixture until well blended. 

Spread the batter evenly in prepared pan.

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan and bring to a boil. Stir constantly. Cook and stir for 2 minutes. 

Remove from heat. Stir in peanut butter, marshmallows and vanilla until the mixture is smooth and marshmallows are melted.

Spoon the frosting over the warm cake, spreading in an even layer. 

Cool before cutting and serving.

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