Peanut Butter Texas Sheet Cake.

Now here’s a really good cake that is also easy to make and so yummy, but, you have to like peanut butter and have no peanut allergies.  There is something about this cake that makes you want to go back for more again and again.  This would be a great cake to take to any gathering, indoors as well as outdoors.  This is also a very simple cake to make, and great one for new bakers. I would NOT recommend this recipe to small children because you have to use the stove, unless they are supervised by an adult.  This is a cake that is hard to stop eating! I started to swirl melted fudge throughout this cake but decided against it…but, you can change it in many ways. I hope you enjoy this cake as much as I do . This cake recipe is from a magazine called “Cupcakes and More” by Gooseberry Patch., on magazine stands now.  This recipe is a keeper for sure!

 

Happy Sheet Cake Baking!

1

Ingredients:

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup water

1/4 cup creamy peanut butter

2 eggs, beaten

1 teaspoon vanilla extract

1/2 cup buttermilk

Peanut Butter Frosting

1/2 cup butter

1/4 cup creamy peanut butter

1/3 cup plus 1 Tablespoon milk

16-ounce package powdered sugar

1 teaspoon vanilla

Garnish:  chopped pecans

Directions for Cake

Combine flour, sugar, salt and baking soda in a large bowl and 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 in a small bowl; add to peanut butter mixture.

Spread batter in a greased 15 x 10″ jelly roll pan. Bake at 350F for 22 to 28 minutes, until cake springs back when gently touched.

Directions for Peanut Butter Frosting

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, mixing until desired spreading consistency.  Spread frosting over warm cake and garnish with nuts…Serves 15 to 20.

* I do not cook my icing, I just mix the ingredients well.
** I do not ice my cake while warm, I ice it when cooled.

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