Peanut Butter Sheet Cake With Peanut Butter Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 30 |
|
Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices. Ingredients:
2 cups flour |
1 cup white sugar |
1 cup light brown sugar, packed (or use 2 cups white sugar) |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon cinnamon (optional) |
1 cup water |
3/4 cup butter, softened |
1/2 cup smooth peanut butter |
1/4 cup vegetable oil |
2 eggs |
1/2 cup buttermilk |
2 teaspoons vanilla |
1/2 cup butter, softened (no substitutes) |
1 cup creamy peanut butter |
4 cups confectioners' sugar |
1/3 cup whipping cream, unwhipped (or use 18% table cream) |
2 teaspoons vanilla |
Directions:
1. Set oven to 350°F (oven rack set to second-lowest position).
2. Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
3. In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
4. In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
5. In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
6. Spread the batter into prepared pan.
7. Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
8. Cool cake in pan completely.
9. For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
10. Beat in the whipping cream until combined.
11. Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
12. Spread over cooled cake.
|
|