"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Peanut Butter Sheet Cake Recipe

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This recipe for Peanut Butter Sheet Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Cook Buchanan, daughter of Earnest Cook, granddaughter of Homer Cook, great-granddaughter of M
Added: Saturday, April 18, 2009


2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 t. salt
1 c. water
3/4 c. butter
1/2 c. chunky peanut butter (use brand name)
1/4 c. vegetable oil
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
1 1/3 c. sugar
2/3 c. evaporated milk
2 T. butter
2/3 c. chuncky peanut butter
2/3 c. mini marshmallows
1 tsp. vanilla

In a large mixing bowl, conbine 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 x 10 x 1-in. baking pan. Bake at 350 for 16 to 20 minutes or until a toothpick inserted near center comes out clean.
Combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in the peanut butter, marshmallows, and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top of cake.

Number Of Servings:
Number Of Servings:
20 to 24 servings




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