Peanut Butter Texas Sheet Cake
- 1 cup water
- 1 cup butter
- ½ cup peanut butter
- 2 cups sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- ¼ tsp. salt
- 2 cups all-purpose flour
- ½ cup buttermilk
For the icing:
- ½ cup butter
- ¼ cup creamy peanut butter
- ½ cup dark brown sugar
- 4-6 Tbsp. buttermilk (or half and half or milk)
- 1 tsp. vanilla extract
- 3 ½-4 cups powdered sugar
Directions:
1. Preheat oven to 350 degrees. Spray a 12” x 18” sheet pan generously with baking spray.
2. Combine water, butter and peanut butter in a medium-large microwave safe bowl. Cook on high power for 2-2 ½ minutes or until butter is melted. Add the sugar and vanilla, then whisk until well combined. Set aside for 5 minutes to cool.
3. Add the eggs and whisk until smooth, then add the baking soda and salt. Whisk until well combined.
4. Add the flour, whisking vigorously until lump free. Add the buttermilk and stir until well combined.
5. Pour the batter into the prepared pan and smooth to an even layer. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
6. Cool for 20 minutes before topping with the icing. Serve warm or at room temperature. Sprinkle with PB crunch coat, sprinkles, or baking chips if desired.
For the icing: Combine the butter, dark brown sugar and peanut butter in a medium-large microwave safe bowl. Cook on high power for 1 minute. Whisk well then return to the microwave for another minute. Add 4 Tbsp. of the buttermilk (or half and half or milk) and vanilla. Whisk well to combine. Add 3 ½ cups of powdered sugar and whisk until smooth. Add more buttermilk until you reach a smooth desired consistency
Recipe Courtesy of Brenda Hungerford from The Bulk Priced Food Shoppe in Greenville.
