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Peanut Butter Texas Sheet Cake Recipe

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This recipe for Peanut Butter Texas Sheet Cake is from The Copeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. All-purpose flour
2c. Sugar
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. Butter, divided
1 c. Water
1/2 c. Creamy peanut butter, divided
2 eggs, beaten
2 tsp. vanilla extract, divided
1/2 c. Buttermilk
1/3 c. Plus 1 tbsp. milk
16 oz. pkg. powdered sugar
Optional: chopped peanuts
Directions:
Directions:
Combine flour, sugar, salt and baking soda in large bowl; set aside. Combine one (1) c. butter, water and 1/4 c. peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, one (1) tsp. vanilla and buttermilk; add to peanut butter mixture. Spread batter in a greased 15 x 10 jelly roll pan. Bake at 350º for 25 to 28 minutes, until cake springs back when gently touched.

Combine remaining butter, remaining peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and remaining vanilla, mixing until spreading consistency. Spread frosting over warm cake and garnish with chopped peanuts, if desired.

 

 

 

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