The Pioneer Woman Tasty Kitchen
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Peanut Butter Sheet Cake

4.53 Mitt(s) 13 Rating(s)13 votes, average: 4.53 out of 513 votes, average: 4.53 out of 513 votes, average: 4.53 out of 513 votes, average: 4.53 out of 513 votes, average: 4.53 out of 5

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Level: Easy

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Description

Almost too rich! My grandmother’s recipe.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • 1 teaspoon Baking Soda
  • 2 cups Flour
  • 1 teaspoon Salt
  • 2 sticks Butter
  • 1 cup Water
  • 1 cup Peanut Butter
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • FOR THE FROSTING:
  • 1 stick Butter
  • ½ cups Peanut Butter
  • 6 teaspoons Milk
  • 1 pound Powdered Sugar

Preparation

Preheat oven to 400 F. In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.

Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.

Pour in a large cookie sheet or jelly roll pan (10x15x1-inch, plus or minus). Bake at 400 F for 20 minutes. Remove from oven and cool before frosting.

For the frosting: Bring butter, peanut butter and milk to boil in a saucepan. Add the powdered sugar and mix until combined. Pour warmed frosting over cooled cake.

16 Comments

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Kathy on 6.9.2016

We’ve made this for over 30 years and our recipe calls it a Texas Sheet Cake and calls for the icing to be poured on the still warm cake.

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Lana Fletcher on 11.27.2015

My family Loves this cake! The only thing I done differently than the recipe is I cut the cooking time. I baked it for 15 minutes @ 400° instead of the 20 minutes the recipe calls for.
Extremely moist and delicious!!

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Kylesnana on 4.27.2015

Please could you give me these measures in UK weights, I’d love to try this recipe

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stacey on 4.25.2015

I made this cake for my co-workers and i must say, the absolutely loved is and so did i.

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Sherry on 2.20.2015

This recipe for Peanut Butter Cake was excellent. I only made one adjustment. Instead of using stick butter I used stick light margarine for both the cake and icing. Came out a lot better than when I used the butter. Also when I added the powdered sugar I took the pan off of the burner.

13 Reviews

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Heather on 1.17.2013

Making this for my daughter’s birthday for the second year in a row at her request. I make this exactly as posted and it is fabulous!

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c2drvrswyf on 5.31.2012

My son loves it – he had me cut him a slice as soon as the icing went on! Icing was crumbly until I added more milk, and kept stirring over low heat.

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Melinda on 5.16.2012

This cake was very tasty! Actually the frosting was very tasty, the cake itself could have used a bit more peanut butter taste in my opinion, but I like a strong flavor. It was super easy to make and I had no issues with the frosting-didn’t need to add or adjust to it in any way, other than to refrigerate it a bit after pouring to help it harden up. Also should have sifted the powdered sugar before adding to the mix, so tip for future users! All in all a great cake that is moist, easy to make and a crowd pleaser-my co-workers raved about it!

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h6675bug on 5.8.2012

I added an extra third of a stick of butter and about 1/2 cup of powdered sugar to the frosting. This was delicious!

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debhintze1 on 4.25.2012

I made this cake exactly as the recipe states. It was wonderfully moist and so, so delicious. I had no problems with the frosting being too thick. It was perfection! In fact, I am going to make it for a luncheon we are having at work next week.

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