Description
Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ¾ cup butter or margarine, softened
- ½ cup peanut butter
- ¼ cup vegetable oil
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup white sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter or margarine
- ⅓ cup chunky peanut butter
- ⅓ cup miniature marshmallows
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl
- stir together the flour
- 2 cups sugar
- baking soda and salt. Set aside. 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. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven
- or until a toothpick inserted near the center comes out clean.
- While the cake bakes
- 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 before cutting and serving.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 20