Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 20
Yield: 1 – 10×15 inch pan
Ingredients
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup water
¾ cup butter or margarine, softened
½ cup peanut butter
¼ cup vegetable oil
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
⅔ cup white sugar
⅓ cup evaporated milk
1 tablespoon butter or margarine
⅓ cup chunky peanut butter
⅓ cup miniature marshmallows
½ teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
Step 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.
Step 3
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Step 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.
Step 5
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts
Per Serving:
321 calories; protein 5.1g; carbohydrates 39.9g; fat 16.6g; cholesterol 39.9mg; sodium 183.7mg.