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Peanut Butter Sheet Cake Recipe

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

Contributor:  
Contributor:  
Amy Pace

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
2 cups sugar
2 tsp cinnamon
2 cups all-purpose flour
1 tsp baking soda
2 sticks butter
cup cocoa
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
cup buttermilk

Icing:
1 stick butter
6 Tbsp buttermilk
2 Tbsp cocoa
1 tsp vanilla
1 lb box powdered sugar
- cup peanut butter (also known as a glob)

Directions:
Directions:
Preheat oven to 400. With a wooden spoon, mix sugar, cinnamon, flour and baking soda together in a large bowl. In medium saucepan, melt butter and add cocoa and water. Bring to a rapid boil, then add to dry ingredients. Mix well with a mixer. Then add the eggs, vanilla and buttermilk and mix well. Pour into greased 10x14 jelly roll pan. Bake for 20 minutes, or until center springs back when touched.

For icing, bring butter, cocoa and buttermilk to a boil. Remove from heat and add vanilla and peanut butter. Allow to partially melt then add powdered sugar and beat with a mixer until smooth. Immediately pour over warm cake, sealing edges. Allow to cool before eating.

Personal Notes:
Personal Notes:
The original recipe calls for a cup of nuts, but I think the peanut butter makes it amazing!

 

 

 

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