Creamy Peanut Butter Sheet Cake

There are two perfect foods in this world – peanut butter and bacon.  Now I’m not talking about perfect nutrition here, although an argument for protein could be made to justify the consumption of either of these.  I’m talking about pure eye-rolling, food-eating pleasure.  Now I can’t help you with the bacon on this recipe, but if it is peanut butter you are craving, this cake will cure what ails you.  For those who like a creamy cake, this one is super creamy when made and even more so the next day, if it lasts that long.  I took this to my high school students and teacher friends, and it was a hit across the board!  When I returned home with three pieces, my husband and I decided to just go ahead and consume the rest for dessert that night.  We did not feel like we could get much sleep with this cake on the counter calling our names!

Prep Time:     30 minutes

Serves:      20-24

FOR THE SHEET CAKE:

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 whole large eggs
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 2/3 cup creamy peanut butter
  • 1 cup butter
  • 1 cup water

FOR THE FROSTING:

  • 1/2 cup butter
  • 2/3 cup creamy peanut butter
  • 6 tablespoon milk
  • 2 and 1/2 cups powdered sugar
  • 1 teaspoon vanilla

FOR THE CAKE:  Preheat oven to 400 degrees.  In a medium bowl combine the sugar and flour.  In a separate 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.  Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture.  Pour into an ungreased 15 x 10 inch sheet/jellyroll pan.  Bake 17-20 minutes or until toothpick inserted in the center comes out clean.

FOR THE FROSTING:  Combine the butter, peanut butter, and milk in a saucepan.  Bring to a boil stirring constantly.  Add the powdered sugar and mix well.  This may require some whisking to remove lumps.  Let the frosting cool for a few minutes, then add vanilla.  Let frosting and cake cool about 10 minutes, then pour frosting over cake.  Cut and serve.  

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