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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes.
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
Garnish: chopped peanuts
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
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; set aside. Combine eggs, vanilla and buttermilk; add to the peanut butter mixture. Spread batter in a greased 15"x10" sheet pan. Bake at 350 degrees for 25 to 28 minutes, until cake springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a large saucepan over medium heat; bring to a boil. Remove from heat. Stir in powdered sugar and vanilla; stir to a spreading consistency. Spread Peanut Butter Icing over warm cake; sprinkle with peanuts. Serves 15 to 20.
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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; set aside. Combine eggs, vanilla and buttermilk; add to the peanut butter mixture. Spread batter in a greased 15"x10" sheet pan. Bake at 350 degrees for 25 to 28 minutes, until cake springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a large saucepan over medium heat; bring to a boil. Remove from heat. Stir in powdered sugar and vanilla; stir to a spreading consistency. Spread Peanut Butter Icing over warm cake; sprinkle with peanuts. Serves 15 to 20.
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