Peanut Butter Texas Sheet Cake

Texas-size peanut butter flavor makes this super-sized iced sheet cake popular! Serving 15 to 20, it will be a hit at your next buffet or family picnic.

Photo by Helen (#1) C.
An Irresistible Peanut Butter Texas Sheet Cake

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

15

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

15

servings

Ingredients

  • Cake:

  • 2

    cups all-purpose flour

  • 2

    cups sugar

  • 1/2

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    cup butter

  • 1

    cup water

  • 1/4

    cup creamy peanut butter

  • 2

    eggs, beaten

  • 1

    teaspoon vanilla extract

  • 1/2

    cup buttermilk

  • Peanut Butter Icing:

  • 1/2

    cup butter

  • 1/4

    cup creamy peanut butter

  • 1/3

    cup plus 1 tablespoon milk

  • 1

    (16-ounce) package powdered sugar

  • 1

    teaspoon vanilla extract

Directions

Cake: Preheat oven to 350°F. Sift together flour, sugar, salt and baking soda in a large bowl. Set aside. Combine butter, water and peanut butter in a saucepan over medium heat and bring to a boil. Add to flour mixture and mix well. Set aside. Combine eggs, vanilla and buttermilk. Add to peanut butter mixture. Spread into a greased 15x10 inch jelly-roll pan. Bake 15 to 20 minutes, until cake springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat. Bring to a boil. Remove from heat. Stir in powdered sugar and vanilla until icing is a spreading consistency. Spread Peanut Butter Icing over warm cake.

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