Thursday, August 6, 2015

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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  1. Yum, Yum! I am not a big fan of chocolate so while others love the chocolate Texas sheet cake, I would like this much more! Thanks for sharing the recipe with SYC.

  2. That must taste amazing!! Yum! Thank you for sharing at Home Sweet Home!

  3. Yum! I'm making this one!

    Suggestion: Make a chocolate Texas sheet cake and frost it with the Peanut butter Icing

  4. This sounds like something I will love! Thanks!

  5. I am gluten intolerant but I think I could put that icing on something. It sounds amazing!


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