Shelly's Recipe

Peanut Butter Texas Sheet Cake

Category: Cakes

For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/4 cup creamy peanut butter
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract

For the icing:
1/2 cup unsalted butter
1/4 cup creamy peanut butter
1/3 cup + 1 tablespoon milk
16 ounces confectioners sugar
1 teaspoon vanilla extract

For garnish:
1/3 cup coarsely chopped peanuts
1/3 cup coarsely chopped milk chocolate


To make the cake:
Preheat oven to 350. Grease a jellyroll pan.

Whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Set aside.

Place butter, water, and peanut butter in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Add to flour mixture, and mix until combined.

Combine buttermilk, eggs, and vanilla. Stir into cake mixture, mixing well.

Spread batter evenly in prepared pan. Bake 25-28 minutes, or until edges are browned and a pick inserted into the center comes out clean.

To make the icing:
Place butter, peanut butter, and milk in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils.

Remove from heat. Stir in confectioners sugar and vanilla until smooth and spreadable.

Pour icing over top of warm cake and spread evenly. Garnish, if desired, with peanuts and chocolate.*

Notes
*I suggest that you add the garnish while the icing is still a bit warm so that the garnish will stick to the icing better as it sets.