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Peanut Butter Sheet Cake Recipe

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This recipe for Peanut Butter Sheet Cake, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
2 c sugar
1 tsp baking soda
1/2 tsp salt
1/2 c peanut butter (chunky or smooth)
3/4 c margarine or butter
1 c water
1/2 c milk
2 eggs
1 tsp vanilla

Frosting:
1 c peanut butter
1/2 c margarine or butter
2 tsp vanilla
1 lb powdered sugar (about 3 3/4 cups)
6 Tbsp milk

Directions:
Directions:
Preheat oven to 350. Grease and flour (or use non-stick cooking spray) a large sheet pan or jelly roll pan. My pan is about 11 1/2' by 17'.

Sift together the dry ingredients in a large mixing bowl and set aside. Combine water, milk, peanut butter and butter in a small saucepan. Heat to boiling. Pour this mixture over the dry ingredients and mix well. Beat in the eggs and vanilla. (This will look very gooey but it is okay!) Pour into the greased pan and smooth to fill. Bake for 15-20 minutes until it just tests done in the middle by checking with a toothpick or cake tester.

Make the frosting by heating the peanut butter and butter in a small pan until well mixed. Then add the milk and vanilla. Stir well, Add powdered sugar and mix well. Spread over the warm cake. Cool and serve.

Number Of Servings:
Number Of Servings:
24-36
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I love peanut butter! It should be its own food group. I think this recipe is better with chunky peanut butter - especially for the frosting. Then you don't have to worry if the powdered sugar leaves a few small lumps. They look like the peanuts! Yummy.

 

 

 

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