Peanut Butter Sheet Cake

I recently made this Peanut Butter Sheet Cake to take to a family reunion over Memorial Day weekend. It was very well received and several people asked for the recipe. It’s a great recipe for when you want to make dessert for a crowd.

In a saucepan, bring water, oil, butter, and peanut butter to a boil.

Meanwhile, mix together flour, sugar, baking soda, and salt in a large mixing bowl.

After the butter mixture comes to a boil, pour over the dry ingredients and mix well. The batter will be thick, but it should not be lumpy.

Once combined, add the eggs, buttermilk, and vanilla. Mix it really well. You could use a mixer here, but a few minutes of stirring by hand will do the trick. The batter will be really smooth.

Pour into the prepared pan, and bake.

While cake is baking, make the frosting. You will need 1 pound of powdered sugar, which is about 4 cups.

Bring the frosting ingredients (except powdered sugar) to a boil on the stove top.

Pour over powdered sugar and beat until smooth.

Add some extra milk a tablespoon at a time if the frosting is a little too thick.

Pour on warm cake and spread until smooth.

Let the cake cool, then slice and serve!

Peanut Butter Sheet Cake
Recipe adapted from a Middle School Cookbook

Cake
1 cup water
1/2 cup oil
3/4 cup butter
1/2 cup peanut butter
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Frosting
1 pound (about 4 cups) powdered sugar
1/2 cup peanut butter
1/2 cup butter
1/3 cup milk

Grease and flour a 11″x15″ sheet cake pan, and preheat oven to 350 degrees F. In a saucepan, bring the water, oil, butter, and peanut butter to a boil. Meanwhile, mix together flour, sugar, baking soda, and salt in a large mixing bowl. After the butter mixture comes to a boil, pour over dry ingredients and mix well. Once combined, add eggs, buttermilk, and vanilla. Mix well. Pour in prepared pan, and bake at 350 for 15 to 18 minutes.

While cake is baking, prepare the frosting. Bring the frosting ingredients (except powdered sugar) to a boil on the stove top. Pour over powdered sugar and beat until smooth. Add extra milk a tablespoon at a time if the frosting is too thick. Pour on warm cake and spread until smooth. Let the cake cool, then slice and serve.

Makes 24 to 30 servings.