Family-Favorite Peanut Butter Cake

Name: Family-Favorite Peanut Butter Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings.
Ingredients: 1/2 cup creamy peanut butter; 6 tablespoons butter, cubed; 1 cup water; 2 cups all-purpose flour; 1-1/2 cups sugar; 1/2 cup buttermilk; 1/4 cup unsweetened applesauce; 2 large eggs, lightly beaten; 1-1/4 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/4 teaspoon baking soda; FROSTING; 1/4 cup butter, cubed; 1/4 cup creamy peanut butter; 2 tablespoons fat-free milk; 1-3/4 cups confectioners' sugar; 1 teaspoon vanilla extract

My grandmother and aunts made this for family gatherings to go along with fresh homemade ice cream. I now share it with my family and friends during special gatherings. —Keith Gable, Goddard, Kansas

Ingredients

1/2 cup creamy peanut butter
6 tablespoons butter, cubed
1 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup buttermilk
1/4 cup unsweetened applesauce
2 large eggs, lightly beaten
1-1/4 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
FROSTING
1/4 cup butter, cubed
1/4 cup creamy peanut butter
2 tablespoons fat-free milk
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large saucepan, bring peanut butter, butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, buttermilk, applesauce, eggs, baking powder, vanilla, salt and baking soda until smooth.
Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
In a small saucepan, melt butter and peanut butter over medium heat; add milk. Bring to a boil. Remove from the heat. Gradually whisk in confectioners' sugar and vanilla until smooth. Spread over warm cake. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 220 calories, 9g fat (4g saturated fat), 30mg cholesterol, 166mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Peanut Butter Sheet Cake in Healthy Cooking August/September 2012

Reviews

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Average Rating:

JOhn

Jun 22, 2018

Great Tast
pamela8701

May 17, 2013

I made this cake today and it was awesome. I will definitely make again. I substituted the buttermilk for 2% milk and it still came out great. And my kids love it:)
pamela8701

May 17, 2013

I just made this cake and its amazing. I forgot to get buttermilk while at the store so I used 2% and it still came out great. I will definitely be making this cake again:)
jek0099

Aug 31, 2012

I wouldn't rate it as healthy or diabetic friendly, but it sounds very tasty.....I might try it for a church fellowship, that way we can enjoy a piece and the rest will be enjoyed by others.
maryvandorin

Aug 23, 2012

This was very easy and very good. I sprinklrd mini chocolate chips on top of the frosting.
Pam Mosher

Aug 18, 2012

We love peanut butter in our house, and this is a wonderful cake. Just the right amount of peanut butter taste~cake and frosting!