Saturday, November 7, 2009

Peanut Butter Texas Sheetcake

I oombined two different recipes: One for the cake & the other for the frosting.


2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter (may use creamy if you prefer)
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° F. 16-20 minutes or until a toothpick inserted near the center comes out clean


1 stick butter
1/3 c. milk
1/2 c. peanut butter
1 tsp. vanilla
1 box confectioners' sugar

Place all ingredients except the confectioners' sugar in pan and bring to boil on medium heat. Remove from stove and add sugar. Stir until well blended. Cool and spread on cooled cake

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