Peanut Butter Texas Sheet Cake
Created by Lolli on June 16, 2015
- Servings: 15-20
- Prep Time: 20m
- Cook Time: 15-20m
- Recipe #19589
Ingredients
- FOR CAKE
- 2 cup all-purpose flour
- 2 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup water
- 1/3 cup peanut butter
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- FOR THE ICING
- 1/2 cup butter
- 1/4 cup peanut butter
- 1/3 cup half and half
- 1 tablespoon half and half
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 package (16 ounce) powdered sugar
- TOPPING OPTIONS - one or all
- Salted peanuts, chopped
- Oreo cookies, broken
- Reese's Peanut butter cups (frozen then chopped)
How to Make
-
FOR THE CAKE
-
Step 1: The cake must be warm when spread the icing over it.
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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.
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FOR THE PEANUT BUTTER ICING
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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.
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Step 4: Cool completely then sprinkle top with anyone or all of the topping options.
Nutritional Facts
- 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