Peanut butter sheet cake
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Vegetable oil |
| ½ | cup | Creamy peanut butter |
| ½ | cup | Butter or margarine |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 2 | cups | Sugar |
| 2 | larges | Eggs |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Creamy peanut butter |
| ½ | cup | Butter or margarine |
| ⅓ | cup | Milk |
| 4¾ | cup | Sifted confectioners' sugar |
| 1 | teaspoon | Vanilla extract |
Directions
CAKE
FROSTING
Source: 1995 America's Best Recipes CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until smooth.
Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and vanilla; beat at low speed of an electric mixer until blended.
Add peanut butter mixture; mix well. Pour batter into a greased and floured 13x9x2-inch pan.
FROSTING: Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until smooth. Remove from heat. Add powdered sugar and vanilla, stirring until mixture is spreading consistency.
Yields: 2½ cups
From the recipe files of suzy@...