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Peanut Butter Sheet Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Decadent Texas Sheet Cake with irresistible peanut butter twist and creamy frosting.
Ingredients:
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup water
  • 0.75 cup butter or margarine, softened
  • 0.5 cup peanut butter
  • 0.25 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 0.66666668653488 cup white sugar
  • 0.33333334326744 cup evaporated milk
  • 1 tablespoon butter or margarine
  • 0.33333334326744 cup chunky peanut butter
  • 0.33333334326744 cup miniature marshmallows
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 10x15x1 inch jellyroll pan.
  • In a large bowl, mix together flour, 2 cups sugar, baking soda, and salt. Set aside. In a saucepan, bring water and 3/4 cup butter to a boil. Remove from heat and stir in 1/2 cup peanut butter and vegetable oil until well combined. Pour this mixture into the dry ingredients. Add eggs, buttermilk, and vanilla; stir until well mixed. Spread batter evenly in the prepared pan.
  • Bake until a toothpick comes out clean, about 18 to 26 minutes in the preheated oven.
  • As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring continuously. Cook for 2 minutes, then take it off the heat. Mix in the peanut butter, marshmallows, and vanilla until the marshmallows melt and the mixture is smooth.
  • Drizzle the frosting over the warm cake and gently spread it out until smooth. Let it cool completely before slicing and serving.

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