Peanut Butter Texas Sheet Cake
Texas-size peanut butter flavor makes this super-sized iced sheet cake popular! Serving 15 to 20, it is going to be a hit at your next buffet or family picnic.
Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup water
- 1/4 cup creamy peanut butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Peanut Butter Icing:
- 1/2 cup butter
- 1/4 cup creamy peanut butter
- 1/3 cup plus 1 tablespoon milk
- 1 (16-ounce) package powdered sugar
- 1 teaspoon vanilla extract
Details
Servings 15
Preparation time 20mins
Cooking time 45mins
Adapted from www2.gooseberrypatch.com
Preparation
Cake:
Preheat oven to 350°F.
Sift together flour, sugar, salt and baking soda in a large bowl. Set aside.
Combine butter, water and peanut butter in a saucepan over medium heat and bring to a boil.
Add to flour mixture and blend well. Set aside.
Combine eggs, vanilla and buttermilk. Add to peanut butter mixture.
Spread into a greased 15×10 inch jelly-roll pan.
Bake 15 to 20 minutes, until cake springs back when gently touched.
Prepare Peanut Butter Icing:
Combine butter, peanut butter and milk in a saucepan over medium heat. Bring to a boil. Remove from heat.
Stir in powdered sugar and vanilla until icing is a spreading consistency. Spread Peanut Butter Icing over warm cake.