Peanut Butter Sheet Cake
Submitted by Nancy Lange, EnerStar Electric Cooperative
and Nancy Weaver, Coles-Moultrie Electric Cooperative
Servings 24
Ingredients
Cake
- 1 stick unsalted butter
- 1/2 c. creamy peanut butter
- 2 c. all-purpose flour
- 2 lg. eggs slightly beaten
- 1/2 c. milk
- 1 c. water
- 1/2 c. cooking oil
- 2 c. granulated sugar
- 1 t. vanilla
- 1 t. baking soda
Icing
- 1 stick unsalted butter
- 1/3 c. milk
- 1/2 c. creamy peanut butter
- 1 t. vanilla
- 1 lb. powdered sugar
Instructions
- Preheat oven to 375 F.
- In saucepan, combine butter, water, peanut butter and oil.
- Bring to a boil, remove from heat and add remaining ingredients. Stir together.
- Pour into greased and floured jelly roll pan and bake for 20-25 minutes.
- Meanwhile make icing by combining in a saucepan milk, butter and peanut butter.
- Bring to a boil and remove from heat.
- Add vanilla and powdered sugar and mix well.
- Ice cake while warm.
Notes
Nutrition information per serving: 357 calories; 18.3g fat; 167mg sodium; 46.1g carbohydrates; 4.7g protein.