PEANUT BUTTER TEXAS SHEET CAKE (Adapted from All Recipes)
This cake just screams, “FALL” to me! It’s delicious! Do double the frosting though – especially if you’re using a 10×15 pan. Otherwise it will be way too thin. The frosting tastes like peanut butter fudge – if you like that sort of thing…;0)
2 cups all-purpose flour
2 cups white sugar
1/2 tsp baking soda
1/4 tsp salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 TBSP butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Grease a 9×13 or 10×15 pan. In a large bowl, stir together the flour, sugar, baking soda and salt.
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.
Pour into the prepared pan.
Bake for 20-26 minutes until a toothpick inserted comes out clean.
While the cake bakes, fix the frosting. Since I’m using a 10×15 pan, I’m doubling the frosting recipe. The following is for the single recipe:
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.
Spoon the frosting over the warm cake and spread in an even layer.
Allow to cool completely before cutting and serving. This cake freezes well.
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