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Peanut Butter Sheet Cake

by on January 11, 2012 in Cakes, Desserts

See this recipe post on Amber {Sprinkled With Flour}’s site!

January 11, 2012 CakesDesserts
4.98 Mitt(s) 52 Rating(s)52 votes, average: 4.98 out of 552 votes, average: 4.98 out of 552 votes, average: 4.98 out of 552 votes, average: 4.98 out of 552 votes, average: 4.98 out of 5

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Difficulty Easy

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10

Recipe Description

A dense, moist peanut butter cake with even more peanut butter love in the frosting.

Preparation Instructions

Preheat oven to 400ºF.

For the cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.

For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.

Ingredients

  • FOR THE SHEET CAKE:
  • 2 cups Sugar
  • 2 cups All-purpose Flour
  • 2 whole Large Eggs
  • 1 teaspoon Baking Soda
  • 1 cup Sour Cream
  • ⅔ cups Creamy Peanut Butter
  • 1 cup Butter
  • 1 cup Water
  • FOR THE PEANUT BUTTER FROSTING:
  • ½ cups Butter
  • ⅔ cups Creamy Peanut Butter
  • 6 Tablespoons Milk
  • 2-½ cups Powdered Sugar
  • 1 teaspoon Vanilla

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