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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from Church Suppers. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
Peanut Butter Texas Sheet Cake

Submitted by: Kathi Rostash from Nevada, OH
2 c. all-purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk

Peanut Butter Icing:

1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract

Sift together 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; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.

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