Peanut Butter Sheet Cake

Ingredients for cake:
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup water
¾ cup butter, softened
½ cup peanut butter
¼ cup vegetable oil
2 eggs
½ cup buttermilk
1 teaspoon vanilla
Ingredients for Icing:
1 stick butter
½ cup peanut butter
6 tablespoons milk
1 teaspoon vanilla
1 box confectioner’s sugar
1.        Preheat oven to 350 degrees.  Grease a 10x15x1 inch jelly roll pan.
2.       In a large bowl, stir together the flour, sugar, baking soda and salt.  Set aside.
3.       Combine the water and ¾ cups butter in a saucepan and bring to a boil.  Remove from heat and stir in ½ cup peanut butter and vegetable oil until well blended.
4.       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.
5.       Bake for 15 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
6.       While the cake is baking, prepare the icing.  Bring the butter, peanut butter and milk to a boil in a large saucepan.  Add the vanilla.  Mix in the powder sugar.  Mix well, beating with a handheld electric mixer for smoothest consistency. 
7.       Frost the cake while frosting is hot and the cake is warm.
8.       Enjoy!

Cooking With Crevolyn
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