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Peanut Butter Sheet Cake

Submitted by Nancy Lange, EnerStar Electric Cooperative and Nancy Weaver, Coles-Moultrie Electric Cooperative
Course Dessert
Cuisine American
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.