Peanut Butter Sheet Cake

Submitted by Sonja Susut.

Peanut Butter Sheet Cake

Oven to 350

First:

2 cups flour

2 cups white sugar

1 tsp baking soda

1 tsp salt

Second:

½ cup butter or marg

1 cup water

Third:

½ cup creamy peanut butter, not natural

½ cup vegetable oil

Fourth:

2 large eggs, at room temp

½ cup buttermilk

1 tsp vanilla

Frosting:

½ cup butter or marg

½ cup creamy peanut butter

6 Tbsp buttermilk (maybe a bit more if frosting is too stiff)

1 tsp vanilla

3 cups icing sugar

Follow these directions:

Don’t need mixer. Everything is whisked.

1. Line sheet cake pan (jelly roll size with raised edges) with parchment.

2. Whisk First set of ingredients together and set aside.

3. Heat second set in saucepan until it comes to a boil.

Take off heat, and whisk in third set until smooth. Cool for a few minutes.

4. Whisk in fourth set.

5. Add first set of dry ingredients and whisk until just combined.

6. Pour batter into prepared pan. Bake 40-45 minutes (I did 51 minutes.)

Check with toothpick to make sure it’s done. Cool on rack.

7. For frosting, but butter, peanut butter, and buttermilk in saucepan. Bring to a full boil.

Take off the heat and beat in vanilla and icing sugar til smooth. Spread over cake.