Peanut Butter Texas Sheet Cake

15-20
Servings
20m
Prep Time
15-20m
Cook Time
35m
Ready In


"One taste of this ultra-moist cake and icing and you will be floating in peanut butter heaven, if your a lover of cakes and peanut butter don't miss this experience! Great for kids birthday parties as long as there is no nut allergies. Adapted from Gooseberry Patch"

Original recipe yields 15-20 servings
OK
  • FOR CAKE
  • FOR THE ICING
  • TOPPING OPTIONS - one or all

Nutritional

  • Serving Size: 1 (151.9 g)
  • Calories 553.7
  • Total Fat - 25.2 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 79.8 mg
  • Sodium - 471.9 mg
  • Total Carbohydrate - 79.5 g
  • Dietary Fiber - 1 g
  • Sugars - 64.7 g
  • Protein - 5.5 g
  • Calcium - 34.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

FOR THE CAKE


Step 1

The cake must be warm when spread the icing over it.

Step 2

Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350° for 15 to 20 minutes, until it springs back when gently touched.

FOR THE PEANUT BUTTER ICING


Step 3

Combine butter, peanut butter and 1/3 cup plus 1 tablespoon half and half cream in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar, salt and vanilla till you get a spreading consistency. Spread icing over warm cake.

Step 4

Cool completely then sprinkle top with anyone or all of the topping options.

Tips & Variations


  • 15"x10" jelly-roll pan

Related

geotic

I cut the recipe in half when I made this, but it still turned out really well. Very much hit the spot for a peanut butter lover!

review by:
(15 Mar 2020)