Peanut butter sheet cake

Yield: 15 Servings

Measure 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

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@...

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