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My goodness this was fantastic! I remember peanurt butter cake from the Jr. High cafeteria in the 70’s and this is as close as I have ever had. So moist and delicious! Loved it and will make it again!
Wow this was great! I’m not a big cake person and I had 2 pieces.. I didn’t have buttermilk so I made my own with skim milk and vinegar and also I didn’t have any evaporated milk so I just used skim. Still turned out so good and so moist! yummy!
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
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
ICEING:
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
DIRECTIONS:
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 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.