Sunday, August 26, 2012

Peanut Butter Sheet Cake

Oh little I have missed you!  I really have missed being able to create as many posts as I did this summer.  I'm still holding up my "1 post a week" deal but wish I could more.  Oh well, it is what it is. 

This is quite an exciting post for me!  I BAKED!!!!!!  I don't mean that I opened a box of Betty Crocker cake mix and added some extras and called it homemade.  I used my own flour, sugar, baking soda, eggs and other ingredients and baked from scratch!  The frosting is even from scratch!  And the best's actually edible! :)  My lack of baking skills is legendary in my family so this is quite an accomplishment.  The recipe is from

Peanut Butter Sheet Cake


2 cups all-purpose flour
2 cups white sugar
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup water
 3/4 cup butter or margarine, softened
 1/2 cup peanut butter
 1/4 cup vegetable oil
 2 eggs
 1/2 cup buttermilk
 1 teaspoon vanilla extract
 2/3 cup white sugar
 1/3 cup evaporated milk
 1 tablespoon butter or margarine
 1/3 cup chunky peanut butter
 1/3 cup miniature marshmallows
 1/2 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2. 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.
3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4. 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.
5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
This is definitely more steps and work than I normally spend on a dessert recipe.  I'm more of a quick and easy dessert maker.  However, if you like peanut butter,  you'll love this cake!
I followed the directions almost exactly since it was baking and I'm not good at improvising.  The only thing I did different was to use regular peanut butter instead of chunky for the frosting.  25 minutes ended up being the perfect amount of baking time. 

My pan might have been a little larger than 10x15 because the cake was a little thinner.  But it still tasted great.  The cake isn't terribly rich either.  It has just the right amount peanut butter taste!

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  1. Hey Dawn! This looks delcious! And so does the post below it!! I'm guessing since you are north us that, you probably haven't started back to school yet. I hope your year goes well! You media specialists work hard for the school!! I hope you have a great week! I'm following! :)

  2. Oh yes, Heather, we have started school! We went back Aug. 15th. :) I hope you have a great year, too!!!!! Thanks for following!


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