Peanut Butter Sheet Cake Recipe

By dette

The recipe for Peanut Butter Sheet Cake was sent by Brenda Jackson, Garden City, Kansas. "A minister's wife gave me this recipe...and my family loves it," she writes. "My daughter, Stephanie, shared the treat with members of her Bible study group (pictured below, she's in the center of the back row)."

Ingredients

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• Ingredients
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 3/4 cup butter, cubed
• 1/2 cup chunky Jif® Extra Crunchy Peanut Butter
• 1/4 cup canola oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter
• 1/3 cup chunky Jif® Extra Crunchy Peanut Butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract
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Details

Servings 20
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Directions
In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a small saucepan, bring water and butter just to a boil; stir in peanut butter and oil until blended. Add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to peanut butter mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine the sugar, milk and butter in a large saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely. Yield: 20-24 servings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts
1 serving (1 piece) equals 266 calories, 14 g fat (5 g saturated fat), 36 mg cholesterol, 222 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.