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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Peanut Butter Sheet Cake Recipe

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This recipe for Peanut Butter Sheet Cake, by , is from Family Favorites, 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!
Contributor:  
Contributor:  
Lorie Stein
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 c. water
2 c. flour
1 tsp. soda
2 c. sugar
1/2 c. buttermilk
1/2 c. oil
1/2 tsp. salt
3/4 c. margarine
1/2 c. peanut butter
2 eggs
1 tsp. vanilla

Icing:
1/2 c. evaporated milk
1 c. sugar
1 tbsp. margarine
1/2 c. peanut butter (may use extra crunchy or smooth)
1/2 c. marshmallows
1 tsp. vanilla
Directions:
Directions:
Cake:
Mix together flour, soda, sugar, and salt in a 2 quart mixing bowl. Set aside. In a saucepan, bring oil margarine, peanut butter, and water to a boil. Pour over dry ingredients and mix. Add eggs, vanilla, and buttermilk, blending. Pour batter into greased and floured 11x15x1 inch sheet cake pan. Bake 15-18 minutes at 350 degrees. While cake bakes, make icing.

Icing:
Combine evaporated milk, sugar, and margarine in saucepan. Bring to boil, cooking for 2 minutes. Remove from heat and add peanut butter and marshmallows. Stir until melted. Stir in vanilla. Pour over warm cake and spread to cover.

 

 

 

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