Make this Peanut Butter Sheetcake and you will see...
This recipes was linked to The Grocery Cart Challenge Friday Recipe Swap
Peanut Butter Sheetcake
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 teaspoon baking soda
- 1 cup sour cream (I used 1 cup of homemade plain yogurt.)
- 2/3 cup creamy peanut butter
- 1 cup butter (I used margarine - and remember 1 cup = 2 sticks)
- 1 cup water
- 1/2 cup butter (I used margarine - 1 stick = 1/2 cup)
- 2/3 cups creamy peanut butter
- 6 tablespoons milk
- 2 1/2 cups powdered sugar (I used more like 3 cups because I wanted a creamier frosting)
- 1 teaspoon vanilla
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream (yogurt here works fine) mixture. Pour into a SPRAYED 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Test by inserting toothpick in the center of the cake.
Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.
The only problem I had with this cake was when my husband suggest I cover it in foil and my foil stuck to the frosting (most of frosting was safe as it had "hardened" a little bit), but I caution you not to cover the cake unless you put some toothpicks or something on there to keep the foil from sticking. This is a very BEAUTIFUL sheetcake and you will want it to look perfect! My husband was in BIG TROUBLE! LOL.