Sometimes I run across a recipe that I’d love to make, but the time and circumstances never seem to arise, so I mentally file the recipe away until the perfect occasion comes up that I can make it. Like this sheet cake, I wanted to make it the instant I saw the recipe on Lynn’s Kitchen Adventures, but it would be pretty ridiculous to make that huge cake just for our family.
Luckily the perfect event came along and I was happy to make this cake. It was delightful, even to the not so much peanut butter lovers like DT. We PB lovers thought it was excellent, and the icing would be great over a chocolate cake as well, yum!
Let me show you how.
Cake ingredients: 2 cups sugar, 2 cups flour, 2 eggs, 1 teaspoon baking soda, 1 cup sour cream, 2/3 cup creamy peanut butter, 1 cup butter (2 sticks), 1 cup water
In a medium sauce pan add butter, water and peanut butter and set to boil.
In a large mixing bowl, combine the sugar and flour.
In another mixing bowl mix the eggs, baking soda, and sour cream.
Once the butter mixture is at a rapid boil,
immediately add it to the flour mixture, and mix well.
Then add in the sour cream mixture, stirring well.
Pour onto a large jelly roll pan, that has been sprayed.
Bake at 400 for about 20 minutes, or until toothpick comes out clean.
While the cake is baking, get started on the icing.
Icing Ingredients: 1/2 cup butter (1 stick), 2/3 cups creamy peanut butter, 6 tablespoons milk, 2 1/2 cups powdered sugar, 1 teaspoon vanilla
In medium sauce pan add milk, peanut butter and butter.
Bring to a boil stirring constantly.
Then add in the powdered sugar,
stir well it will be pretty thick.
Spread out the icing on the still warm cake, the smell will be intoxicating, try to resist.
Or with a scoop of vanilla ice cream and enjoy.
Print This RecipePeanut Butter Sheet Cake
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter (2 sticks)
1 cup water
Preheat 400 degrees.
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Test by inserting toothpick in the center of the cake.
1/2 cup butter (1 stick)
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
For Icing: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.
I am happy to list this post @
From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”