Peanut Butter Sheet Cake

Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 321 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup water
• 1 tablespoon butter or margarine
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup peanut butter
• 0.25 cup vegetable oil
• 0.5 teaspoon vanilla extract
• 0.66666668653488 cup white sugar
• 0.5 cup buttermilk
• 0.33333334326744 cup evaporated milk
• 0.75 cup butter or margarine, softened
• 0.33333334326744 cup chunky peanut butter
• 0.33333334326744 cup miniature marshmallows

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.

Step 2

In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.

Step 3

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Step 4

While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Step 5

Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.