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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1620 |
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This is similar to a Texas sheet cake recipe but I actually prefer this recipe to the sheet cake recipe I have and it has peanut butter between the cake and frosting. The frosting is really more like fudge. Ingredients:
cake |
1 cup butter or margarine |
1/4 cup cocoa |
1 cup water |
1/2 cup buttermilk |
2 cups sugar |
2 cups flour |
1 teaspoon baking soda |
two eggs |
1 teaspoon vanilla |
filling |
1 cup peanut butter |
1 1/2 tablespoons vegetable oil |
frosting |
1/2 cup butter or margarine |
6 tablespoons buttermilk |
1-pound box powdered sugar |
1/4 cup cocoa |
1 teaspoon vanilla |
Directions:
1. BRING BUTTER, COCOA, WATER AND BUTTERMILK TO A BOIL OVER LOW HEAT AND COOK FOR ABOUT A MINUTE UNTIL BUBBLY.
2. IN ANOTHER BOWL MIX 2 CUPS SUGAR, 2 CUPS FLOUR AND 1 TEASPOON BAKING SODA. ADD THE HOT MIXTURE TO THE FLOUR MIXTURE AND ADD TWO EGGS. BEAT UNTIL SMOOTH. ADD ONE TEASPOON VANILLA AND MIX AGAIN. POUR INTO GREASED 9x13 PAN AND BAKE AT 350 FOR 20-25 MINUTES. (I USUALLY BAKE MINE ABOUT 22 MINUTES.)
3. AFTER CAKE COMES OUT OF OVEN, MIX ONE CUP PEANUT BUTTER WITH 1 1/2 TABLESPOONS OF VEGETABLE OIL. STIR UNTIL SMOOTH AND SPREAD ON COOL CAKE.
4. FOR FROSTING: HEAT BUTTER, BUTTERMILK AND COCOA UNTIL BUBBLY. REMOVE FROM HEAT AND ADD VANILLA AND STIR. ADD POWDERED SUGAR AND MIX. WHILE WARM SPREAD OVER PEANUT BUTTER.
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