Peanut Butter Sheet Cake
AND I'LL TAKE A LARGE PIECE PLEASE!
I've never been much of a cake lover, but I do love this one!
I've been making this luscious dessert for many years after a friend shared some tastes of this cake with us.
The recipe is longer than most of the others I share, but I'll tell you it's worth every extra minute!
I've shared this cake...and requests for the recipe...over and over again.
It's a perfect dish for the holidays because it makes so many servings. Take it to any gathering - holidays or not - and folks will love you for sharing with them.
The cake is topped with peanut butter frosting, of course. And I love the moisture the added sour cream brings to the cake.
Decadent!!!
PEANUT BUTTER SHEET CAKE
2 sticks margarine 1 c. water 1/2 c. peanut butter, creamy or chunky 2 c. sugar (I successfully use 1-1/2 c.) 2 c. all purpose flour 1-1/2 tsp. baking soda 1/2 tsp. salt 2 eggs 1/2 c. sour cream
Preheat oven to 350. Grease 10" X 17" X 1" jelly roll pan (cookie sheet with sides). Place margarine, water and peanut butter in medium saucepan; bring to a boil. Cool a few minutes; place remaining dry ingredients in large bowl; add cooled mixture, then stir in eggs and sour cream. Blend until smooth. Pour into prepared pan. Bake 20 - 22 minutes. While baking, prepare frosting.
FROSTING:
6 Tb. margarine 1/4 c. milk 1/3 c. peanut butter, smooth or chunky 3 c. powdered sugar 1 tsp. vanilla extract
In large saucepan bring margarine, milk and peanut butter to a boil; stir in powdered sugar and vanilla; blend well. pour hot frosting over hot cake. Cool.
Yield 20 - 24 servings (Or fewer if you want bigger pieces)
Linked to Weekend Potluck
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