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Peanut Butter Texas Sheet Cake




Source of Recipe


Gooseberry Patch


Recipe Introduction


Attention, peanut butter lovers! This moist cake has Texas-size peanut butter flavor which makes this super-sized iced sheet cake popular! It’s a hit at for pot lucks or family picnics.


Recipe Link: http://www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/4AB359F68C75067385257847006D1F21

List of Ingredients




2 c. all-purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk

Peanut Butter Icing:
1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract


Recipe



Preheat oven to 350° degrees. Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350° degrees for 15 to 20 minutes, until it springs back when gently touched.

Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake.


NOTES:
This can also be baked in a 9x13 inch pan. Bake at 350° degrees for 15 to 20 minutes.