Peanut Butter Sheet Cake ■2 cups sugar ■2 cups flour ■2 eggs ■1 teaspoon baking soda ■1 cup sour cream ■2/3 cup creamy peanut butter ■1 cup butter ■1 cup water Frosting ■1/2 cup butter ■2/3 cups creamy peanut butter ■6 tablespoons milk ■2 1/2 cups powdered sugar ■1 teaspoon vanilla For cake: Combine sugar and flour and set aside. In a medium 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. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake at 400 degrees for 20 minutes or until done. Test by inserting toothpick in the center of the cake. Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.
Posted on: Fri, 12 Jul 2013 17:19:35 +0000
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