Peanut Butter Sheet Cake
Description
This peanut butter sheet cake is super moist and topped with a fudgy peanut butter and marshmallow frosting for a delicious sweet treat.
Ingredients
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2 cups all-purpose flour
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2 cups white sugar
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup water
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3/4 cup butter or margarine, softened
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1/2 cup peanut butter
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1/4 cup vegetable oil
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2 eggs
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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2/3 cup white sugar
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1/3 cup evaporated milk
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1 tablespoon butter or margarine
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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
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1-inch jellyroll pan.
2
Stir flour, 2 cups sugar, baking soda, and salt together in a large bowl; set aside.
3
Combine water and 3/4 cup of butter in a saucepan; bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended; stir mixture into dry ingredients. Combine eggs, buttermilk, and vanilla together; stir into peanut butter mixture until well blended. Spread batter evenly in the prepared pan.
4
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 18 to 26 minutes.
5
Meanwhile, make the frosting: Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
6
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.