Peanut Butter Sheet Cake — Texas Sheet Cake made with peanut butter instead of chocolate!

    An extremely moist cake with a creamy cooked peanut butter frosting! It’s sure to be a hit at your next gathering. It certainly received rave reviews when Sandi Dutt made it for an Abilene High School pot-luck dinner years ago.
     The recipe came from her mother, Dorothy Bryan. Sandi said, “It’s one of her best recipes.” She also shared her mother’s tip for what to do with leftover buttermilk (it follows the recipe).
     AHS catering class students used this recipe for numerous projects. I later used it when I organized catered events for the Kirby House restaurant. It is one of those go-to recipes that you can always count on.

Peanut Butter Sheet Cake 
   2 cups all-purpose flour
   2 cups granulated sugar
   1 teaspoons baking soda
   ½ teaspoon salt
Mix above ingredients together.

Bring to a boil . . .
   1 cup water
   ½ cup crunchy peanut butter
   ½  cup vegetable oil
   1½  sticks (3/4 cup) butter or margarine
Remove from heat (after boiling) and pour over dry ingredients.  Mix well.

Then add . . .
   ½ cup buttermilk
   2 large eggs
   1 teaspoon vanilla
Spread  batter evenly in a sprayed and floured sheet cake pan (10”x15”x1” is the standard size for a jelly roll pan). Bake in a preheated 350° for 25 minutes or until cake springs back when touched in the center.

Bring to a boil:
   1/2 cup peanut butter
   1/3 cup milk
   1 teaspoon vanilla
   1 stick (1/2 cup) butter or margarine
Add 2 1/2 cup powdered sugar (sift if lumpy) and immediately spread on hot cake.

TIP – What to do with leftover buttermilk? Pour leftover buttermilk into freezer containers according to desired portion (½ cup portions for this recipe). Before making the recipe, thaw the buttermilk.

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