Cooking Lesson #938: Double Whammy Peanut Butter Sheet Cake

…from the Perspectives’ Kitchen

How you doin’? Are you looking for a dessert to feed a crowd? A sheet cake may be the quickest way to go.
 
My yummy peanut butter sheet cake will serve plenty of people and is perfect for your next barbecue, potluck or gathering of ghouls for Halloween. This Texas Sheet Cake is made with peanut butter instead of chocolate and is wonderfully moist with a delicious peanut butter frosting.
 
My Peanut Butter Sheet Cake turns out moist and delicious and peanut buttery every single time. The frosting is rich and even more peanut buttery. It forms just a slight crustiness, making it simple to serve. No sticking to the plastic wrap or icing falling down the sides of each piece. Simply serve it on napkins and without silverware for a quick and easy snack or meal ender. It is certainly a real crowd favorite! Just take it to your next get together and you will find that everyone will demand your recipe.
 
Prep time:  15 minutes
Bake time:  20 to 25 minutes
Finish time:  5 minutes
Yield:  24 servings
 
Ingredients 
For the cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup creamy peanut butter
1 cup water
2 sticks margarine
2 large eggs
1/2 cup buttermilk
 
For the frosting
1 stick margarine
1/2 cup creamy peanut butter
6 tablespoons buttermilk
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar
1/2 cup crushed peanuts (optional)
 
Directions
To make the cake

1. Preheat your oven to 350⁰ F.
2. In bowl, mix together the flour, sugar, salt and baking soda.
3. In saucepan, mix together the peanut butter, water and margarine.
4. Bring to a rapid boil and pour over the flour mixture.
5. Mix together and add the eggs and buttermilk until incorporated. Do not overmix.
6. Pour into a greased sheet cake pan (or 2 - 9x13 pans).
7. Bake at 350° F for 20-25 minutes; it’s done when a cake tester inserted in the middle of the cake comes out clean.
8. Cool the cake pan on a rack.

To make the frosting

1. Bring the margarine, peanut butter and buttermilk to a rapid boil.
2. Remove from heat and add the vanilla and powdered sugar.
3. Frost the cake while the frosting is still hot.
4. For a little added crunch, sprinkle crushed peanuts over the top (optional).
5. Let cool completely and cut into bars.

ChefSecret:  I usually like to bake with butter but that would make this cake a little too rich, so stick to the margarine.

Quip of the Day:  What did the peanut butter say to the bread? Stop loafing around and spread the love!
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