In the Kitchen ~ Peanut Butter Texas Sheet Cake ~ 8/6/15

This recipe is adapted from "Gooseberry Patch Keepsake Cookbook".

(This is one of those posts where the pictures don't do the cake justice!)
 

Peanut Butter Texas Sheet Cake

2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 350F and grease a 15X10 jelly-roll pan.

Combine flour, sugar, salt and baking soda in a large bowl; set aside.

Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.  Add to flour mixture and mix well.

Add eggs, vanilla and milk to mixture.

Bake 25-28 minutes or until cake springs back when gently touched.  Spread Peanut Butter Icing over warm cake.

Peanut Butter Icing:

1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup milk
16 oz powdered sugar
1 teaspoon vanilla extract

Combine first 3 ingredients in a saucepan over medium heat; bring to a boil.  Remove from heat.  Stir in vanilla and powdered sugar until spread consistency.

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