peanut butter sheet cake

Today we return to your regularly scheduled posts, by which I mean those filled with butter and sugar. And this one is filled with enough butter and sugar to make up for yesterday's bitter diatribe against juice and cleansing. Blech. Can we please never talk about that horrid day ever again? Thanks.

This cake may look like a boring ol' sheet cake but do not be fooled. This cake is the stuff of legend. It's miraculous beyond words... particularly so if you are a peanut butter-aholic like myself. It's one of those great old school recipes that has stood the test of time. In fact, to even get this recipe, my momma had to photocopy the original recipe page, which is handwritten, and then mail it to me by snail mail. That is the definition of old school.

But it was worth the trouble. I made this for a graduation party last month and it was demolished. Let me just give one word of warning: do NOT make this cake unless you have a small army to help you eat it...because you WILL want to eat the whole thing yourself. You've been warned.

Peanut Butter Sheet Cake

Ingredients:
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable oil
1 1/2 sticks (12 Tbsp) butter
1/2 cup peanut butter
1 cup water
1/2 cup buttermilk
1 tsp. vanilla
2 eggs

Frosting:
1/2 cup peanut butter
1/3 cup milk
1 stick (8 Tbsp) butter
1 tsp. vanilla
1 cup peanuts, chopped (optional)
1 lb. (3 3/4 cups) powdered sugar

Directions:
Preheat oven to 350 F. Grease sheet pan.

In large bowl mix flour, sugar, baking soda, and salt. In saucepan, combine oil, butter, peanut butter, and water. Bring to boil. Pour hot peanut butter mixture over dry ingredients. Add buttermilk, vanilla, and eggs. Bake in sheet pan 15-20 minutes.

Meanwhile, in saucepan, heat peanut butter, milk, butter, and vanilla. Add nuts (if using) and powdered sugar. Beat well. Pour over cake while warm. Let cool.

Yield: 1 sheet cake
Source: Momma K