My girls love peanut butter.

They eat it with crackers, on toast, on celery, on pancakes and their favorite way to eat it, is  right out of the jar with a spoon.

I have raised a bunch of nutty girls in my house.

Anywho, I was looking through old community cookbook recipes (again), and found this Peanut Butter Sheet Cake recipe. When I read through the recipe and looked at all the ingredients, I thought it was so interesting that the icing had melted marshmallows in it. I was so intrigued by this idea, thinking it would taste so gooey good, I had to copy down the recipe. I knew my girls at home and the Baby College Girl would love this cake. I decided I would try it out last week during the treat day that I volunteered to make some goodies for. The cake is moist and pea nutty tasting. The icing is made with crunchy peanut butter, so the top is a sheet of crunchy goodness. It is a great cake to feed a crowd, cause you get to make it in a jelly roll pan which allows you get lots of servings. Which is great, cause you will want two servings.

Here is what you need to make this terrifically pea nutty cake.

I brought all the ingredients from home to make this cake, but I thought it would look funny to take a picture of the big bags of sugar and flour that I purchase for my classroom.

          

The first thing you need to do is measure out the flour and sugar and put it in a medium bowl.

         

Add in the baking soda and the salt. Stir all the ingredients together.

         

The dry ingredients should look like this. I then put all my dry ingredients in my stand mixing bowl.

         

In a sauce pan melt the butter and the oil together.

         

Add the peanut butter and the water and bring to a boil.

         

When the peanut butter mixture comes to a boil, remove from heat. In another medium boil, whisk the eggs and the vanilla together.

         

This is what it looks like whisked up. Now whisk in the buttermilk.

         

Now, it is time to pour the hot peanut mixture into the dry ingredients. Using a stand mixer (or hand held) blend the dry ingredients and peanut mixture together.

         

Now, you can add in the buttermilk and egg mixture to the batter. With the mixer, mix until all the ingredients are smooth and incorporated together.

         

Pour the batter into a greased jelly roll pan and bake for about 18 minutes or until done.

         

While the cake is baking, take this time to make  you icing. In a sauce pan, heat together the evaporated milk and the sugar.

         

Add in one tablespoon of butter. You will use crunchy peanut butter for the icing.

         

Measure out the crunchy peanut butter and the marshmallows. When the milk and sugar comes to boil. Boil for 2 minutes.

         

When you have boil the icing for 2 minutes, turn off the burner, and stir in the marshmallows and the crunchy peanut butter.

         

I cooked mine just a minute or two to get all the marshmallows to melt.  Now, stir in the vanilla. Pour the icing over the warm cake.

Spread the icing evenly over the cake, making sure to get the edges.

Here is the recipe:

Peanut Butter Sheet Cake

Ingredients for the cake:

2 cups flour

1 teaspoon baking soda

2 cups sugar

1/2 teaspoon salt

1/2 cup vegetable oil

3/4 cup margarine or butter (I used butter)

1/2 cup peanut butter

1 cup water

2 eggs, beaten

1/2 cup buttermilk

Ingredients for the icing:

1/2 cup evaporated milk

1 cup sugar

1 tablespoon margarine or butter

1//2 crunchy peanut butter

1/2 cup miniature marshmallows

1 teaspoon vanilla

Directions for the cake:

Mix together flour, soda, sugar and alt in a large mixing bowl. (I put my mixture in a large stand mixer bowl). Set aside. In a saucepan, bring oil, margarine, peanut butter and water to a boil. Pour over the dry ingredients and mix. (I mixed it with a stand mixer). In a small bowl, beat eggs, vanilla and buttermilk together. Add the egg mixture to the batter in the mixing bowl. Blend well. Pour batter into a greased and floured 11 by 15 by 1 inch sheet cake pan. (jelly roll pan) Bake for 15 to 18 minute in a preheated 350 degree oven.

Directions for the icing:

While the cake is baking make the icing. In a saucepan, combine evaporated milk sugar and margarine. Bring to a boil, cooking for 2 minutes. Remove from heat and add peanut butter and marshmallows. Stir until melted. Stir in the vanilla. Pour the warm icing over the warm cake and spread to cover.

 

Who wants to first piece????

Enjoy!

Becky

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