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PEANUT BUTTER TEXAS SHEET CAKE




Source of Recipe


PAT T RT

PEANUT BUTTER TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter (may use creamy if you prefer)
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 Tblsp. butter or margarine
1/3 cup chunky peanut butter (may use creamy if you prefer)
1/3 cup miniature marshmallows
1/2 tsp. vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350� F. 16-20 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely.

Recipe from Paula Anderson at Mimi�s Cyber-Kitchen.