Taste of Home
Peanut Butter Sheet Cake
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 24 servings.
I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas
Ingredients
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2 cups all-purpose flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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3/4 cup butter, cubed
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1/2 cup chunky peanut butter
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1/4 cup canola oil
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2 large eggs, room temperature
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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GLAZE:
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2/3 cup sugar
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1/3 cup evaporated milk
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1 tablespoon butter
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1/3 cup chunky peanut butter
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1/3 cup miniature marshmallows
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1/2 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
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2.
In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.
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3.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
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4.
Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.
Nutrition Facts
1 piece: 266 calories, 14g fat (5g saturated fat), 36mg cholesterol, 222mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 4g protein.
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