Peanut Butter Sheet Cake
This is delicious. Just as moist and rich as the original chocolate version. This cake is pure heaven for the die hard peanut butter lover and is "oh, so good" served with a tall glass of milk.
My biggest problem is with it falling in the center. The other inconsistency I have is that the texture can be oily (sometimes more than others). What I've learned is this: 1) You can't over bake it. It's a moist, moist cake! 2) Regardless of how it turns out, peanut butter lovers LOVE it! I've never had to toss one out because people refused to eat it.
Peanut Butter Sheet Cake
Prep 20 m
Cook 25 m
Ready In 45 m
Ingredients:
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
My biggest problem is with it falling in the center. The other inconsistency I have is that the texture can be oily (sometimes more than others). What I've learned is this: 1) You can't over bake it. It's a moist, moist cake! 2) Regardless of how it turns out, peanut butter lovers LOVE it! I've never had to toss one out because people refused to eat it.
Peanut Butter Sheet Cake
Prep 20 m
Cook 25 m
Ready In 45 m
Ingredients:
- 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
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
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