Old Farmer's Almanac Peanut Butter Sheet Cake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 30 |
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Second Prize: Peanut Butter Recipe Contest Winner Ingredients:
2 cups flour |
1 teaspoon baking soda |
2 cups sugar |
1/2 teaspoon salt |
1/2 cup vegetable oil |
3/4 cup margarine |
1/2 cup crunchy peanut butter |
2 eggs, beaten |
1 teaspoon vanilla extract |
1/2 cup buttermilk |
1/2 cup evaporated milk |
1 cup sugar |
1 tablespoon margarine |
1/2 cup crunchy peanut butter |
1/2 cup miniature marshmallow |
1 teaspoon vanilla extract |
Directions:
1. Cake:.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, mix the flour, baking soda, sugar, and salt; set aside.
4. In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well.
5. Add the eggs, vanilla, and buttermilk. Mix well.
6. Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
7. Icing:.
8. Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes.
9. Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla.
10. Pour the icing over the warm cake and spread to cover.
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