Peanut Butter Sheet Cake Recipe
2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter
1/4 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
PEANUT BUTTER MARSHMALLOW GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 tsp vanilla extract
In a large mixing bowl, combine flour, sugar, baking soda, and salt; set aside.
In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until well blended. Add to dry ingredients; mix well.
Combine eggs, buttermilk, and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15″ x 10 ” x 2″ baking pan. Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine sugar, milk, and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows, and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top.
Cool completely before cutting.
Yield: 20-24 servings.
First of all, don’t make this dessert this weekend, next month, or even tomorrow. Make it tonight. Trust me, this is one dessert you’ll wonder how you ever lived without. You’ll return to the recipe again and again and again.
I found this Peanut Butter Cake recipe in my “clipped” recipe collection – a beast of a collection that I’ve snipped from years of magazines, newspapers, and so on. This particular recipe came from an issue of a favorite magazine: Taste of Home. Taste of Home’s magazine – as well as their cookbooks – are the IDEAL thing to get for new cooks and not-so-new cooks, alike.
When I made this cake a few days ago, I didn’t (somehow!) have the right pan size. I had to use a more traditional size cake pan. It meant adding a little time to the overall cooking time, but the cake was thicker and equally delicious. Just be sure to use a toothpick to check for done-ness.
Another tip: Use real butter! I know, I know, I’m a broken record – but I simply don’t use anything but real butter in my baking. It makes such a difference.
This peanut butter cake is unlike any cake you’ve had in a while – It’s rich and outrageously delicious. The glaze tastes like peanut butter fudge – now tell me that’s not diviness waiting to happen?! When I tested the glaze to make sure it had enough peanut butter (I doubled the glaze recipe because daughter #2, Brittany, is a swiper) – it occurred to me, this glaze would be a delicious topping for ice cream or brownies. It’s out of this world fantastic.
I’d really like to take this recipe for a test drive as cupcakes but I haven’t gotten around to it yet. I’m just not sure how they’d behave. Why take chances when the cake is so ridiculously perfect, right?! Give this one a try – you’ll be smiling for days.
Photo Credit: Peter Pan!